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Buffalo Cauliflower Rice Bowl

This simple yet luxurious bowl brings together two favorites-- buffalo cauliflower and rice. It’s topped with a delicious homemade herby yogurt sauce, making it the perfect option for a packed lunch or a simple make-ahead dinner.

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 bowls
Calories 590 kcal

Ingredients

  • 1 cup U.S.-grown Jasmine rice
  • 2 cups water
  • 1/4 cup Frank’s RedHot
  • 1 1/2 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • juice 1/2 lemon
  • 1 small head cauliflower chopped
  • 2 cups kale
  • 1 cup chickpeas rinsed and drained

Dressing

  • 1/2 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon chopped scallions
  • 1 tablespoon chopped parsley
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Cook Jasmine rice according to package directions.
  3. In small bowl, whisk together Frank’s RedHot, olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt and lemon juice. Place the chopped cauliflower in a large bowl and pour buffalo mixture on top. Toss until the cauliflower is coated.
  4. Place the cauliflower on a baking sheet and cook for 20-minutes.
  5. While the cauliflower cooks, divide the rice, kale and chickpeas between two bowls.
  6. Meanwhile, make the dressing by combining the Greek yogurt, mayonnaise, scallions, parsley, apple cider vinegar, ¼ teaspoon garlic powder and ¼ teaspoon salt. Mix with a spoon and set aside.
  7. Put the cooked cauliflower over rice bowl and coat with as much dressing as you like.

Recipe Notes

Nutrition Facts
Buffalo Cauliflower Rice Bowl
Amount Per Serving
Calories 590
* Percent Daily Values are based on a 2000 calorie diet.