Name: Spicy Buffalo Cauliflower Bowls with Avocado and Green Tahini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 head cauliflower (about 2 pounds), cut into bite-sized florets; 3 tablespoons olive oil; 2 teaspoons garlic powder; 1 teaspoon kosher salt; Freshly ground black pepper; 1/3 cup hot sauce, such as Frank’s RedHot, or harissa sauce; 2 cups cooked brown rice; 6 to 8 ounces coleslaw mix or shredded green or red cabbage; 1 medium avocado, quartered and thinly sliced; Thinly sliced radishes, for serving (optional); 1 cup tightly packed fresh tender herbs (cilantro and parsley); 1/4 cup well-stirred tahini; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons olive oil (for tahini); 2 to 3 tablespoons water (for tahini); 1/4 teaspoon kosher salt (for tahini); Freshly ground black pepper (for tahini)

Description

This vibrant dish features crispy buffalo cauliflower served over brown rice with creamy avocado and zesty green tahini, making it a hearty and healthy meal.

Ingredients

Scale

1 head cauliflower (about 2 pounds), cut into bite-sized florets
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup hot sauce, such as Frank’s RedHot, or harissa sauce
2 cups cooked brown rice
6 to 8 ounces coleslaw mix or shredded green or red cabbage
1 medium avocado, quartered and thinly sliced
Thinly sliced radishes, for serving (optional)
1 cup tightly packed fresh tender herbs (cilantro and parsley)
1/4 cup well-stirred tahini
3 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil (for tahini)
2 to 3 tablespoons water (for tahini)
1/4 teaspoon kosher salt (for tahini)
Freshly ground black pepper (for tahini)

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Instructions

Preheat the oven to 475F and arrange an oven rack in the lowest position.
Place the cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to coat and arrange in an even layer. Roast for 13 to 15 minutes, tossing halfway through.
Remove the cauliflower, pour hot sauce over it, and toss to coat. Return to the oven and roast for an additional 5 to 7 minutes until crispy.
Meanwhile, prepare the green tahini: In a food processor, combine the fresh herbs and pulse until coarsely chopped. Add tahini, lemon juice, olive oil, water, salt, and black pepper. Process until smooth, adjusting water for desired thickness.
In a medium bowl, mix coleslaw with half the tahini sauce.
Divide the dressed slaw and brown rice among four bowls. Top with roasted cauliflower and sliced avocado. Drizzle with remaining tahini sauce and garnish with sliced radishes, if desired.

Notes

For extra flavor, marinate cauliflower in hot sauce before roasting. Store leftovers separately for optimal freshness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg