Description
An easy buffalo cauliflower bowl packed with nutrition including fiber, antioxidants, and most importantly- flavor!
Ingredients
Scale
- 1 medium head of cauliflower, washed and broken or cut into bite sized pieces (approx 4–5 cups or florets)
- 2 Eggs
- 1 ¼ cup panko bread crumbs
- ¼ cup + 2 Tbsp flour
- ½ tsp salt
- ¼ – ½ tsp pepper
- 4 medium radishes, thinly sliced
- 6 cups arugula
- 2 cups slaw mix (or sliced cabbage)
- 4 stalks celery, sliced
- ⅓–½ cup hot sauce of choice ( I love Frank’s Hot Sauce for these!)
- ½ cup ranch dressing
- ½ cup parsley to garnish
- Optional – for added protein, add approx 2 cups edamame beans, chickpeas, cannellini beans or other protein of choice!
Instructions
- Preheat the oven to 425 F. Line two baking sheets with parchment paper and oil the paper with 1 Tbsp oil each, using a brush or your hands to distribute evenly. Set your pans aside.
- Set up your breading station with cauliflower in one bowl, eggs in another (whisked with a fork to combine yolks and whites), and half of the panko, flour, salt and pepper in the last bowl (you will bread the cauliflower in batches as the flour mixture gets too wet and sticky from the egg if you do it all in one batch)
- Add 4-5 pieces of cauliflower into the egg mixture and toss to coat. Let any excess egg drip off and then place pieces in the panko mixture. Coat evenly, pressing the pieces into the mixture to make sure it sticks. Repeat until all pieces are coated, refilling the panko mixture with remaining panko, flour, salt, and pepper as needed.
- Place cauliflower on your baking sheets, brushing the remaining 2 Tbsp. olive oil over the tops of the cauliflower. Bake for 25 minutes, flip over and bake for another 5-10 minutes until crispy and golden all over!
- While cauliflower cooks, assemble bowls with remaining ingredients (except hot sauce, ranch & parsley to be added at end).
- When cauliflower is ready, add to a large bowl, toss with hot sauce, adding more if desired. Add cauliflower to bowls, drizzle with Ranch, sprinkle with parsley and voila! Enjoy!
Notes
- To make it Gluten-Free: use gluten free panko breadcrumbs and flour
- To make it Vegan:
- Use an egg substitute like this powdered version or a flax or chia egg
- Buy a vegan ranch dressing or sub the Greek yogurt for a plain dairy free yogurt (as the dairy free yogurt won’t’ be as thick as the Greek you likely won’t need the milk or water to thin it out
- Prep Time: 20
- Cook Time: 30
- Category: Main Dish
- Cuisine: North American