Enjoy a satisfying and spicy Buddha bowl featuring crispy buffalo cauliflower with a selection of mouth-watering accompaniments, including fresh spinach, chickpeas, and your choice of grain, all topped with a zesty cashew cream sauce.
Prepare a large roasting pan by lining it with parchment paper or a silicone mat.
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In a small bowl, whisk together the almond flour, water, salt, and garlic powder to create a batter.
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Dip the cauliflower florets one by one in the batter, allowing excess to drip off, and place on the prepared pan.
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Bake for 15 minutes.
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Remove from oven, toss the florets lightly, and then brush them with Frank's Red Hot Sauce.
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Bake for an additional 10-15 minutes, until the sauce is absorbed, and the florets are crispy but not burnt. Set aside.
CASHEW CREAM
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While the cauliflower is roasting, prepare the cashew cream sauce. To a high-powered blender, add the soaked and drained cashews, water, garlic powder, onion powder, salt, and lemon juice.
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Blend on high until very smooth.
BOWL ASSEMBLY
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In a bowl for each person, add about 1 cup of the cooked grain, 1/4-1/2 cup chickpeas, a handful of baby spinach, some buffalo cauliflower, and top with a drizzle of cashew cream sauce.