Buffalo Cauliflower Bowls With Ranch Slaw And Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · vegetarian
969 cal
21g protein
129g carbs
41g fat
per serving · estimated
Ingredients
- 2 large heads cauliflower
- 3/4 cup all-purpose flour
- 1 1/4 cups panko breadcrumbs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup buffalo wing sauce
- 1 1/2 tbsp butter
- 3/4 cup long-grain white rice
- 1/4 lb shredded cabbage
- 1/4 cup ranch dressing
- 1 carrot
- to taste garlic powder, salt and pepper
Method (tap to check — screen stays awake)
- Heat the oven to 450°F and set a sheet pan inside to preheat.
- Simmer the rice in 2 cups salted water, covered, 15 minutes, then rest it off the heat 5 minutes and fluff.
- Whisk the flour, milk, garlic powder, salt and pepper into a batter about as thick as heavy cream.
- Cut the cauliflower into large florets, dip in the batter, let the excess drip off, and press into the panko.
- Toss the coated florets with the oil, spread them on the hot pan without crowding, and roast 20 minutes, flipping once, until deep golden and crisp.
- Warm the buffalo sauce with the butter until smooth, then toss the hot florets in it so the coating soaks it up without going soft.
- Shred the cabbage and carrot and dress with the ranch, salt and pepper.
- Build bowls with rice, slaw and buffalo cauliflower, and eat while the coating is still crackling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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