Buffalo Cauliflower Rice Bowl
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.
Servings 3 bowls
Calories 481kcal
Ingredients
- 1 cup U.S.-grown dry Jasmine rice
- 2 cups water
- 1/4 cup Frank’s RedHot
- 1 1/2 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- juice 1/2 lemon
- 1 small head cauliflower chopped
- 2 cups kale
- 1 cup chickpeas rinsed and drained
Dressing
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon chopped scallions
- 1 tablespoon chopped parsley
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
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
Serving: 1bowl | Calories: 481kcal | Carbohydrates: 80g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1138mg | Potassium: 1069mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4482IU | Vitamin C: 147mg | Calcium: 195mg | Iron: 4mg