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Spicy Cauliflower Power Bowl #vegetables #cauliflower #creamy #food #easy

Spicy Cauliflower Power Bowl #vegetables #cauliflower #creamy #food #easy

This bowl shouldn't be the formula I posted today. I completely had another {equally delicious} formula booked and prepared to go and life was great.

Back in September, I made these unfathomable Spicy Buffalo Cauliflower Sandwiches. Ohhh it was EPIC! As a matter of first importance, they're excessively zesty—without being fire-in-your-mouth fiery—which is the BEST sort of hot (in my psyche). Furthermore, they're truly tasty. Consider it a blend between wild ox wings and coconut curry. That sounds overly odd, however trust me, they're unfathomable.

As far back as I made those sandwiches, we've been totally fixated on them here at my home. To the point where Nate has esteemed them his real most loved nourishment (a little foundation: he says that regarding 5 times each week about a huge number of various things, however these, obviously, are his real top pick). Yet, we don't love eating a ton of bread in our eating routine, so I realized I expected to embed this cauliflower goodness into another entire grain dish.

Spicy Cauliflower Power Bowl #vegetables #cauliflower #creamy #food #easy

Also try our recipe : TOMATO ROASTED MEDITERRANEAN VEGETABLE RISOTTO #vegan #tomato #vegetable #cauliflower #mushroom

Ingredients :

  • head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/3 cup Frank's Red Hot Sauce
  • 3 tablespoons sriracha
  • 1 tablespoon butter (vegan or regular)
  • 3 tablespoons coconut milk (I used light)
  • 1 cup quinoa, dry
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 cup kale, steamed or sautéed
  • 1 1/2 cup chickpeas, cooked or canned
  • 1 avocado, diced
  • chopped parsley to garnish

Directions :

  1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
  2. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.
  3. In a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.
  4. Time to assemble your bowls! Start with a big scoop of quinoa, then a handful of chickpeas and kale. Add in a large helping of spicy cauliflower and some diced avocado. Top the whole bowl off with some fresh chopped parsley and dig in!


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