Go Back
Cauliflower rice has emerged as a popular alternative to traditional grains, and for good reason. Made by finely grating or processing cauliflower florets, this low-calorie substitute can be used in a variety of dishes, from stir-fries to grain bowls. The process transforms cauliflower into rice-sized pieces that mimic the texture of cooked rice while delivering a fraction of the calories and carbohydrates.

Buffalo Cauliflower Rice Bowls

Discover the vibrant and nutritious Zesty Buffalo Cauliflower Rice Bowls, a perfect blend of flavor and health. Made with cauliflower rice as a low-calorie base, these bowls are packed with zesty buffalo sauce, black beans, fresh veggies, and creamy avocado. This dish not only tantalizes your taste buds but also offers a wholesome alternative to traditional bowls. Explore creative topping ideas, customize to your liking, and enjoy a delicious plant-based meal that supports a balanced diet.
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower (yields about 4 cups when riced)

1 tablespoon extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon freshly cracked black pepper

½ cup buffalo sauce (plus extra for drizzling)

1 can (15 oz) black beans, drained and thoroughly rinsed

1 cup corn kernels (use fresh or frozen)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup red onion, finely chopped

¼ cup fresh cilantro, roughly chopped

½ cup crumbled feta cheese or dairy-free alternative (optional)

Lime wedges, for serving

Instructions
 

Rice the Cauliflower: Begin by removing the green leaves and thick stem from the cauliflower. Cut the head into manageable florets, then pulse them in a food processor until the texture resembles fluffy rice grains. If you're pressed for time, feel free to use pre-riced cauliflower available at your grocery store.

    Sauté the Cauliflower Rice: In a large skillet, add the olive oil and heat over medium heat. Once hot, incorporate the riced cauliflower along with the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender yet maintains a slight crunch.

      Incorporate the Buffalo Sauce: Carefully pour in the buffalo sauce, stirring to ensure each grain of cauliflower is evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld beautifully. Remove from heat and set aside.

        Prepare the Bowl Ingredients: While the cauliflower is cooking, gather the remaining ingredients. In a medium mixing bowl, combine the black beans, corn, halved cherry tomatoes, diced avocado, and finely chopped red onion. Gently toss everything together, ensuring a well-distributed mixture.

          Assemble the Bowls: To serve, take individual bowls and create a generous base layer using the buffalo cauliflower rice. Artfully pile the vibrant black bean mixture on top, then finish with a sprinkle of fresh cilantro and crumbled feta if desired.

            Drizzle & Serve: For an added punch of flavor, drizzle extra buffalo sauce over the assembled bowls. Accompany each serving with lime wedges for a spritz of fresh zest just before enjoying.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                - Presentation Tips: For a colorful display, consider using clear glass bowls to showcase the vibrant layers of ingredients. Garnish with extra cilantro and a slice of lime for an appealing touch.