This recipe features a Buffalo Cauliflower Bowl with an easy buffalo cashew sauce for double the flavor. It's a satisfying meatless meal, perfect for leftovers, and combines roasted vegetables and chickpeas with a creamy, spicy plant-based sauce.
Preheat oven to 425F.
For the Buffalo Cauliflower: Cut 1 head of cauliflower into florets. Coat with 1 tbsp olive oil, 1/2 cup hot sauce, and a sprinkle of garlic powder and pink Himalayan salt. Add to a greased baking sheet.
For the other veggies: Cut 1 lb brussel sprouts into 1/3s, 1 head broccoli into florets, and prepare 3 sweet potatoes. Coat each of these vegetables with 1 tbsp of olive oil, salt, and garlic powder.
Add all the prepared cauliflower, brussel sprouts, broccoli, and sweet potatoes to 2 pans and bake for 20 minutes.
While baking, drain and rinse 1 can of chickpeas. Sprinkle the chickpeas with chili powder, salt, and garlic powder. After the initial 20 minutes, add the seasoned chickpeas to a pan and bake everything for another 15 minutes.
For the Buffalo Cashew Sauce: Soak 1 cup of cashews in water for at least 4 hours. Then drain and rinse them.
Add the drained cashews to a food processor along with 1/4 cup hot sauce, 2 tbsp nutritional yeast, 1 tsp chili powder, 1/2 tsp sea salt, and 1/2 cup water. Pulse everything until it reaches a smooth sauce consistency.
Serve all the roasted vegetables and chickpeas together as one giant bowl, topped with the buffalo cashew sauce.
