An easy and unbelievably delicious, gluten-free and plant based meal! Spicy Buffalo Cauliflower and Chickpeas served on a bed fresh baby spinach with cool, crunchy vegetables and lots of creamy Vegan Ranch Dressing.
Buffalo Cauliflower Burrito Bowl
Perfectly balanced mix of spicy and cooling flavors, Nourishing and Satisfying!
I am obsessed with the flavor combos in this bowl!
Buffalo Cauliflower & Chickpeas BAKED to crispy perfection and nice n’ spicy … then perfectly balanced by lots of fresh baby spinach, cool crunchy veggies, a Siete Foods almond flour tortilla & the yummiest, creamy ranch dressing for dipping.
Plus it is super EASY to make, and can be entirely prepped ahead, or even made for a packed lunch!
All you need: cauliflower, chickpeas, easy Buffalo sauce (a mix of hot sauce, butter and lemon juice), Extra Hot Sauce, easy Vegan ranch dressing (Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker), fresh baby spinach, avocado, your favorite crunchy veggies such as carrots, snap peas or celery and your favorite gluten-free tortilla (we used Siete Foods almond flour tortillas which are grain free as well)
Let’s start with the Buffalo Cauliflower.
It couldn’t be easier or tastier!
All you need is cauliflower florets, a hot sauce (we used Frank’s), butter or dairy-free butter, some fresh lemon juice, a neutral oil such as grapeseed or avocado oil and some simple spices — garlic powder, salt and pepper.
And it comes together quickly!
First you roast the cauliflower on very high heat (that’s why I’m not using parchment paper, rather roasting directly on the baking sheet– parchment paper can’t withstand the highest heat)
While the cauliflower roasts, you mix together the simple Buffalo sauce, then mix it with the roasted cauliflower and bake an additional 10 minutes to get extra crispy.
Same with the Chickpeas but even easier!
Roast 10 mins, mix with just hot sauce and roast another 10 minutes! They will be crispy and spicy!
The result is crispy, spicy and tangy cauliflower bites and chickpeas which are delicious on their own.
If you recall the Buffalo Cauliflower + Chickpea Tacos, I found myself making the buffalo chickpeas over and over again because my husband and I love snacking on them and adding them to salads, which is how this bowl came about.
It’s made with cashews (soaked in hot water), unsweetened almond milk, lemon juice, garlic, sea salt, black pepper, onion powder, apple cider vinegar, maple syrup, fresh minced dill, fresh minced parsley, fresh chives.
The one key is to make sure you blend all the ingredients except the fresh herbs. Then add in the fresh herbs and stir together. If you blend them, your ranch dressing will have a green tint, which will be pretty and taste great but may not be what you’re expecting.
All the spicy goodness paired with the ranch dressing and lots of veggies makes for an amazing combination of spicy and cooling flavors, creaminess and crunch that is super satisfying and delicious!
Hope you love these as much as we do!
Scroll down for recipe and comment below if you try it.
An easy and unbelievably delicious gluten-free and plant based meal. Spicy Baked Buffalo Cauliflower and Chickpeas served on a bed of fresh baby spinach along with lots of cool crunchy veggies, some avocado and a creamy Vegan Ranch Dressing. Just the right amount of spicy, perfectly balanced and packed with nutrients. Leftovers are great heated up or cold.
1 cup raw cashews (soaked in hot water 30 minutes)
⅔ cup unsweetened almond milk
2 teaspoons lemon juice
2 cloves garlic minced
¾ teaspoon sea salt
¼ teaspoon black pepper
just under ½ teaspoon onion powder
1½ teaspoon apple cider vinegar
½-1 teaspoon maple syrup
1 Tablespoon fresh minced dill (optional)
1 Tablespoon fresh minced parsley
1 teaspoon fresh chives (optional)
For each bowl
Gluten-free flour tortilla (we used Siete Almond Flour Tortillas)
fresh baby spinach
crunchy vegetables of choice (carrots, snap peas, celery)
Preheat oven to 450°F and line a large rimmed baking sheet with foil.
In a large bowl, toss cauliflower with oil, salt, pepper and garlic powder in a large bowl. Place cauliflower in a single layer on prepared baking sheet and bake for 20 minutes until it's starting to soften and brown on the bottom.
Meanwhile, while cauliflower bakes, combine hot sauce, butter and lemon juice in the large bowl. Pour hot sauce mixture over roasted cauliflower on the baking sheet and gently toss to cover. Bake an additional 10 minutes.
Preheat over to 450 degrees F and line a baking sheet with foil.
Toss chickpeas with a touch of oil, sprinkle with salt and spread in a single layer on the prepared baking sheet Bake for 10 minutes.
Remove from oven, pour hot sauce over chickpeas, toss to cover chickpeas evenly with sauce. Then bake another 10 minutes.
Vegan Ranch Dressing (adapted from Minimalist Baker) (takes 35 minutes to make because of soaking cashews --can be made ahead)
If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
Taste and adjust flavor, as needed.
Use immediately at room temperature or make ahead and chill in the refrigerator. Note: It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
Save extra dressing for dipping with vegetables or a salad.
In each bowl, place fresh baby spinach, then add roasted buffalo cauliflower, oasted buffalo chickpeas, fresh veggies, ½ an avocado, 1 gluten-free flour tortilla and a side of ranch dressing for dipping.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...