Buffalo Cauliflower + Vegan Creamy Ranch
Happy Monday! Normally, I’m not too excited to see Monday roll around, but when it comes to #MeatlessMondaze – it makes the day a bit easier.
I LOVE experimenting in the kitchen, and lately have been seeing tons of fun cauliflower dishes (all over Pinterest, of course)! Last week, I was starving and in the mood for something with BBQ sauce. Being that I’m trying to eat less dairy & embrace the vegetarian lifestyle, I knew this Buffalo Cauliflower Dish would fill my craving! And boy, did it! Super simple & perfect for a healthy lunch or dinner during the week!
Buffalo Cauliflower Bites
ingredients:
1 head of cauliflower
1 tbsp of evoo (extra virgin olive oil) salt & pepper
buffalo wing sauce – wing time is my favorite (available at whole foods)
head of lettuce, bead of arugula, tortillas, buns – whatever you want to serve it on
avocado
tomato
blue cheese (if you’re not trying to keep it dairy free)
directions:
Pre-heat oven to 425 degrees. Cut cauliflower into bite-size florets. Toss with olive oil and lightly season with salt and pepper. Roast for 20 minutes, until cauliflower has started to get golden brown and soft. Pull out of oven and toss with some buffalo sauce, just until coated. Return to oven to roast for an additional 15-20 minutes, or until desired tenderness. Feel free to top with a bit more sauce, if you like it saucy.
For more info, pop over to The Local Vegan!
Creamy Ranch Dressing
ingredients:
½ cup vegan mayonnaise (such as vegenaise, available at whole foods)
½ cup non-dairy sour cream or non-dairy plain yogurt
½ cup non-dairy milk (such as almond or soy milk)
2 tablespoons apple cider vinegar
2 teaspoons dried parsley
1 teaspoon dried chives
½ teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon Salt
So, I admit it…I’ve become mildly obsessed with Buddha Bowls. I try to incorporate a meatless day in my week (usually Monday nights), and I can’t tell you how much better I feel!
When I started looking for dishes that were meatless, I wanted something with protein & variety. As I was scrolling through Pinterest, I found the holy grail on meatless dishes…The Big Vegan Bowl! I mean it’s the kitchen sink of bowls.
Not only is this bowl vegan, but it’s also gluten-free! I modified mine a bit, just because I didn’t have a couple items for the bowl. BUT that’s the beauty of these bowls, sky’s the limit!
1 large sweet potato, chopped into 3/4-inch cubes (I used Butternut Squash, pre-diced)
1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
1 cup uncooked quinoa
1 large carrot, peeled & julienned purple cabbage or vegetable of choice (Subbed in cucumbers)
Shredded couple handfuls of greens for the base (optional) (Obviously used kale as the base)
Lots of hummus (Obsessed with Roots hummus)
Sliced avocado
Hulled hemp seeds (Left these out)
For directions and more on this super easy and delish bowl, head on over to Oh She Glows blog!
What are your favorite bowl recipes??
Bon Appétit!