A flavorful and filling plant-based meal featuring roasted buffalo cauliflower, served with tomatoes, rice, black beans, onions, and guacamole. Perfect for using up leftovers or as a creative, meat-free option.
Preheat oven to 425F. Cut 1 head of cauliflower into florets, then add into a bowl and coat with 2 tbsp olive oil. Once the oven is preheated, add the cauliflower to a baking sheet and bake for 25 minutes. Then remove and add back to the bowl. In a small bowl, mix together 1 cup hot sauce of choice, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder, and a sprinkle of salt & pepper. Add the hot sauce mixture to the cauliflower and coat it well. Serve the buffalo cauliflower with chopped tomatoes, cooked rice (add some coconut oil to it), black beans, diced onions, and guacamole.
