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buffalo cauliflower taco bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

Cauliflower

  • 1 head cauliflower
  • 2 tsp avocado oil
  • salt and pepper to taste
  • 1/4 cup Franks Hot Sauce

Other Ingredients for the Salad

  • rice for two (I used 1/2 cup of dried rice)
  • 1 can black beans
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • handful cherry tomatoes
  • head romaine lettuce
  • green onion
  • avocado

Creamy Cashew Drizzle

  • 1/2 cup raw cashews (soaked beforehand)
  • 1/2 cup water
  • 4 tbsp lime juice (roughly 2 limes)
  • 2-3 garlic cloves
  • 6 tbsp nutritional yeast
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • salt and pepper to taste

optional

  • handful of tortilla chips on top

Instructions

  • Soak 1/2 cup of cashews in a bowl of water overnight or soak for 30 minutes in a bowl of boiled water. Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
  • Cut your cauliflower into small florets, toss in the oil, pepper and salt. Place on the baking sheet and bake for 20 minutes.
  • While the cauliflower is baking, begin to cook your rice. Follow your package instructions, but I used 1/2 cup of rice and it was great for 2 people.
  • Chop your romaine, cherry tomatoes, avocado and green onions and set aside.
  • Rinse and drain your black beans. Place in a pan on the stovetop (I used my cast iron pan- if you are using a stainless steel pan you may want to oil the pan lightly first before adding the beans). Add 1/4 tsp of chili powder and cumin to the beans and lightly toss. I like heating my beans just to remove some of the excess liquid but you could just eat them raw and skip this step. Stir the beans over medium heat for roughly 5 minutes until they look a little drier. Set aside.
  • At this point, your cauliflower should be done. Remove from the oven and toss the cauliflower in a bowl with the 1/4 cup of Franks Hot Sauce. Place back in the oven for 10 more minutes.
  • Prepare the dressing. Add the soaked cashews, water, lime juice, garlic, nutritional yeast, and spices to a high-speed blender and blend until smooth.
  • Once the cauliflower and rice are done, begin assembling your bowls!
  • Evenly distribute the vegetables, black beans, rice and cauliflower florets among 2 bowls. Option to top with tortilla chips (but not necessary). Add the cashew dressing overtop. Enjoy!