YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Power Bowl
A vibrant bowl featuring golden-brown cauliflower florets tossed in spicy buffalo sauce, served over fluffy quinoa with fresh greens, crisp celery, shredded carrots, and topped with creamy avocado and house-made dairy-free ranch drizzle
INGREDIENTS
2 cups cauliflower florets
1/2 cup cooked quinoa
2 tablespoons buffalo sauce
1/2 cup chickpeas, drained and rinsed
2 cups mixed greens
2 medium celery stalks, sliced
1/2 cup shredded carrots
1/3 medium avocado, sliced
1 tablespoon raw cashews
1 tablespoon nutritional yeast
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper
Rinse and cut cauliflower into bite-sized florets
Toss cauliflower florets with 1 tablespoon buffalo sauce and spread evenly on the prepared baking sheet
Roast cauliflower for 20-25 minutes, flipping halfway through, until golden brown and crispy
While cauliflower is roasting, cook quinoa according to package instructions
Drain and rinse chickpeas, pat dry with a paper towel
In a small bowl, toss the roasted cauliflower with the remaining buffalo sauce
Assemble the bowl by placing cooked quinoa at the base
Layer mixed greens on top of quinoa
Add the buffalo cauliflower, chickpeas, celery, and shredded carrots
Top with sliced avocado, cashews, and a sprinkle of nutritional yeast
Serve immediately while cauliflower is still warm and crispy