This simple yet luxurious bowl brings together two favorites-- buffalo cauliflower and rice. It’s topped with a delicious homemade herby yogurt sauce, making it the perfect option for a packed lunch or a simple make-ahead dinner.
Course
Main Course
Prep Time10minutes
Cook Time40minutes
Servings3bowls
Calories481kcal
Ingredients
1cupU.S.-grown dry Jasmine rice
2cupswater
1/4cupFrank’s RedHot
1 1/2tablespoonolive oil
1/4teaspoongarlic powder
1/4teaspoonsalt
juice 1/2 lemon
1small head cauliflowerchopped
2cupskale
1cupchickpeasrinsed and drained
Dressing
1/2cupGreek yogurt
1tablespoonmayonnaise
1tablespoonchopped scallions
1tablespoonchopped parsley
1tablespoonapple cider vinegar
1/4teaspoongarlic powder
1/4teaspoonsalt
Instructions
Preheat oven to 400 degrees.
Cook Jasmine rice according to package directions.
In small bowl, whisk together Frank’s RedHot, olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt and lemon juice. Place the chopped cauliflower in a large bowl and pour buffalo mixture on top. Toss until the cauliflower is coated.
Place the cauliflower on a baking sheet and cook for 20-minutes.
While the cauliflower cooks, divide the rice, kale and chickpeas between two bowls.
Meanwhile, make the dressing by combining the Greek yogurt, mayonnaise, scallions, parsley, apple cider vinegar, ¼ teaspoon garlic powder and ¼ teaspoon salt. Mix with a spoon and set aside.
Put the cooked cauliflower over rice bowl and coat with as much dressing as you like.
Nutrition Facts
Buffalo Cauliflower Rice Bowl
Amount Per Serving (1 bowl)
Calories 481Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 1138mg49%
Potassium 1069mg31%
Carbohydrates 80g27%
Fiber 9g38%
Sugar 8g9%
Protein 18g36%
Vitamin A 4482IU90%
Vitamin C 147mg178%
Calcium 195mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.