Buffalo Cauliflower Buddha Bowl

Steps

1. 1

   Preheat oven to 450 degrees. Prepare a large roasting pan by lining it with parchment paper or a silicone mat.

2. 2

   In a small bowl, whisk together the almond flour, water, salt and garlic powder.

3. 3

   Dip the cauliflower florets, one by one,  in the batter and place on the pan.

4. 4

   Bake for 15 minutes. Remove from oven and shake them around a little bit. Brush the cauliflower with most of the Frank's Red Hot Sauce. Bake for another 10-15 minutes, until the sauce looks absorbed and they are somewhat crispy, but not burned. Remove from oven and set aside.

5. 5

   While the cauliflower is roasting, make your cashew cream sauce and prepare all the bowl ingredients.

6. 6

   To a high powered blender, add the soaked and drained cashews, fresh water, garlic powder, onion powder and salt. Blend on high until very smooth.

7. 7

   In a bowl for each person, add about 1 cup of whatever cooked grain you're using, 1/4-1/2 cup chickpeas, a handful of baby spinach, some buffalo cauliflower, and top with a drizzle of cashew cream. May also drizzle additional red hot sauce on top if you like. Serve!