The Ultimate Spicy Buffalo Cauliflower Buddha Bowl

If you’re searching for a meal that’s bursting with flavor, packed with nutrients, and incredibly satisfying, you’ve found it. This Buffalo Cauliflower Buddha Bowl is a game-changer for your weekly dinner rotation.

It features tender cauliflower florets baked to crispy perfection and tossed in a tangy, spicy buffalo sauce. Paired with fluffy grains, hearty chickpeas, and fresh spinach, it’s a symphony of textures and tastes.

The final touch? A rich, creamy, and cooling cashew sauce that perfectly balances the heat.

It’s the kind of healthy meal you’ll actually crave.

Why You’ll Fall in Love with This Buddha Bowl

This isn’t just another healthy bowl recipe; it’s a powerhouse of flavor and texture that will make you rethink cauliflower forever. Here’s why this bowl will become a staple in your kitchen:

• Perfect Balance of Flavors: The spicy kick from the buffalo sauce is perfectly complemented by the cool, creamy cashew dressing.
• Rich in Nutrients: Packed with plant-based protein from chickpeas, fiber from the grains and cauliflower, and essential vitamins from spinach. According to research published in the Journal of Agricultural and Food Chemistry, cauliflower is rich in glucosinolates and isothiocyanates, two groups of antioxidants shown to protect cells from oxidative stress.
• Completely Customizable: Not a fan of rice? Use quinoa or farro. Want more greens? Add some kale. This recipe is a template for your perfect meal.
• Perfect for Meal Prep: The components can be prepared ahead of time, making for super-fast assembly for lunches or dinners throughout the week.

How to Make Perfectly Crispy & Spicy Buffalo Cauliflower

The secret to the best buffalo cauliflower is a light, seasoned batter that helps the sauce cling to every nook and cranny while creating a delightfully crispy exterior.

1. Create the Batter: In a large bowl, whisk together the almond flour (or all-purpose flour), water, garlic powder, and salt. The consistency should be similar to a thin pancake batter—thick enough to coat the cauliflower but not so thick that it becomes heavy or doughy.
2. Coat the Florets: Add your cauliflower florets to the bowl and gently toss them until each piece is evenly coated. I find using my hands is the best way to be thorough without breaking the florets.
3. First Bake: Arrange the battered florets in a single layer on a parchment-lined baking sheet. It’s crucial not to overcrowd the pan, as this will cause the cauliflower to steam instead of roast. Use two pans if needed. Bake at 450°F (230°C) for 15 minutes. This initial bake sets the batter, creating a perfect base for the sauce.
4. Sauce and Second Bake: Remove the pan from the oven. Using a silicone brush or a spoon, coat each floret with the Frank’s Red Hot sauce. Return the pan to the oven and bake for another 10-15 minutes. You’ll know it’s done when the sauce has been absorbed and the edges of the cauliflower are slightly browned and crispy.

The Secret to Ultra-Creamy Cashew Sauce

While the cauliflower is roasting, it’s the perfect time to whip up the cooling counterpoint to all that spice: the savory cashew cream. Soaking the cashews is a non-negotiable step for achieving a silky-smooth, luxurious texture. Soaking softens the nuts, allowing them to break down completely in the blender. It also helps neutralize phytic acid, an enzyme inhibitor that can make nuts harder to digest, as explained by health experts at the Cleveland Clinic.

1. Quick Soak: Place the raw cashews in a bowl and cover them with boiling water. Let them sit for at least 15 minutes (or up to an hour). If you have more time, you can soak them in cold water for 4-6 hours.
2. Drain and Rinse: Discard the soaking water and give the cashews a good rinse. This washes away the phytic acid that has leached into the water.
3. Blend Until Smooth: Add the soaked cashews, fresh water, garlic powder, onion powder, and salt to a high-powered blender. Start blending on low and gradually increase the speed to high. Let it run for 1-2 minutes, or until the cream is completely smooth and there’s no hint of grittiness. You may need to scrape down the sides of the blender once or twice.

Assembling Your Masterpiece Bowl

Once your key components are ready, building your bowl is the easy and fun part. The beauty of a buddha bowl lies in its artful assembly.

1. Build Your Base: Start by adding a generous scoop of your cooked grain (about 1 cup) to each bowl.
2. Add Greens and Protein: Create sections in the bowl for your other ingredients. Add a handful of fresh baby spinach to one side and a portion of the rinsed chickpeas to another.
3. Crown with Cauliflower: Pile a generous amount of the spicy buffalo cauliflower right in the center. This is the star of the show, so don’t be shy!
4. Drizzle and Serve: Just before serving, drizzle everything generously with the savory cashew cream. Add an extra splash of hot sauce if you love the heat. Serve immediately and enjoy!

Expert Tips for the Best Results

Want to get this recipe just right every time? Here are a few tips from my own kitchen to yours:

• Don’t Crowd the Pan: For the crispiest cauliflower, spread the florets in a single layer with space between them. If they are too close together, they will steam and become soft. Use two baking sheets if necessary.
• For Extra Crispy Cauliflower: After coating in batter, press the florets into panko breadcrumbs before the first bake. This creates an incredibly crunchy exterior, similar to the coating on our popular crispy baked vegan eggplant parmesan.
• Adjust Sauce Consistency: If your cashew cream is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, you can add a few more soaked cashews.
• Check Your Cashews: Make sure you are using raw, unsalted cashews. Roasted cashews will not blend into a smooth cream and will result in a gritty texture and nutty flavor.

Easy Customizations and Variations

This recipe is fantastic as is, but it’s also a great starting point for creativity. Feel free to mix and match based on what you have on hand.

• Grain Swaps: Any cooked grain works well. Try it with nutty farro, fluffy white rice, or protein-packed quinoa.
• Different Veggies: Don’t have cauliflower? This method works surprisingly well with broccoli florets or cubed sweet potatoes (adjust baking time accordingly), creating a hearty base much like you’d find in a comforting vegan tater tot casserole.
• Greens Variations: Swap the baby spinach for chopped kale (massage it with a little lemon juice first to soften it) or peppery arugula.
• Sauce Alternatives: If you’re short on time or don’t have a high-powered blender, a good quality store-bought vegan ranch or blue cheese dressing makes a great substitute for the cashew cream.

Storage and Meal Prep Instructions

One of the best things about this bowl is how well it works for meal prep. Prepare the components over the weekend for easy, stress-free lunches all week. Taking time for meal prep is a simple form of mindfulness that can reduce stress and set you up for success.

• To Store: Store the cooked grain, chickpeas, and buffalo cauliflower in separate airtight containers in the refrigerator for up to 4 days. Store the cashew cream in a separate airtight container or jar. The sauce will thicken in the fridge.
• To Reheat: The cauliflower is best reheated in an oven or air fryer for a few minutes to regain its crispiness. You can also microwave it if you’re short on time.
• To Serve: Assemble the cold components (grains, chickpeas, spinach) in your bowl, add the reheated cauliflower, and then drizzle with the cashew cream. You may need to stir a little water into the cream to loosen it up after it’s been chilled.

Frequently Asked Questions

Can I make the buffalo cauliflower in an air fryer?

Absolutely! To adapt this for an air fryer, cook the battered cauliflower at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through. Then, toss with the sauce and cook for another 5-7 minutes until crispy.

Is this recipe gluten-free?

Yes, as long as you use a certified gluten-free flour like almond flour, chickpea flour, or a 1-to-1 gluten-free baking blend for the batter.

How long will the cashew cream last?

The cashew cream will stay fresh in an airtight container in the refrigerator for up to 5 days. It’s a great sauce to have on hand for other meals, too!

What can I use instead of cashews for the sauce?

If you have a nut allergy, you can create a similar creamy sauce by blending silken tofu with the same seasonings, or by using a base of soaked raw sunflower seeds. The flavor and texture will be slightly different but still delicious.

Conclusion

This Buffalo Cauliflower Buddha Bowl is more than just a meal; it’s a vibrant, satisfying experience that proves plant-based eating can be incredibly flavorful and fun. It’s perfectly balanced, easy to customize, and ideal for everything from a quick weeknight dinner to a healthy meal-prepped lunch. And if you’re looking for a simple dessert to follow, our no-bake vegan Oreo cheesecake is always a crowd-pleaser.

Give it a try and see how delicious and energizing healthy eating can be. Don’t forget to share your creations!