🥦 Buffalo Cauliflower Bowl

Ingredients

• 🥦1 small head (1.1 lb) cauliflower
• 🫘8.5 oz (240 g), drained canned chickpeas
• 🫒1 tbsp olive oil
• 🧄1 tsp garlic powder
• 🧂to taste salt
• 🍚1/2 cup (3.5 oz) long-grain white rice
• 🧈1 tbsp butter
• 🌶️1/4 cup hot sauce (such as Frank's RedHot)
• 🥬2 cups shredded (3.5 oz) romaine lettuce
• 🥕1 medium (3.5 oz) carrot
• 🥗3 tbsp (1.5 oz) ranch dressing

• Recipes with cooked chickpeas
• Recipes with rice
• Recipes with butter
• Recipes with romaine lettuce
• Recipes with carrot

How to make it, step by step

1. Preheat the oven to 425 °F. Cut the cauliflower into florets and drain and pat dry the chickpeas.
2. Toss the cauliflower and chickpeas with the oil, garlic powder and salt, spread on a sheet pan and roast for 20 minutes, flipping halfway.
3. Meanwhile, cook the rice in salted water according to the package.
4. Melt the butter with the hot sauce in a small saucepan and toss with the roasted cauliflower and chickpeas.
5. Divide the rice between two bowls with the shredded lettuce and thin carrot strips, add the Buffalo cauliflower and drizzle with the ranch.