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.
1cupU.S.-grown dry Jasmine rice
1 1/2tablespoonolive oil
juice 1/2 lemon
1small head cauliflowerchopped
1cupchickpeasrinsed and drained
1tablespoonapple cider vinegar
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.
Buffalo Cauliflower Rice Bowl
Amount Per Serving (1 bowl)
Calories 481Calories from Fat 99
% Daily Value*
Saturated Fat 2g13%
Vitamin A 4482IU90%
Vitamin C 147mg178%
* Percent Daily Values are based on a 2000 calorie diet.