Vegan Buffalo-Spiced Cauliflower Rice Bowls
with Cilantro-Cashew Cream & Apple Slaw
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Dinner will go according to the best laid plants. These vegan bowls are brimming with inventive ingredients, kick-started by a doubly tasty treatment on the cauliflower. It’s roasted in Mexican-style spices, and then coated in Buffalo sauce to bring a little fire to its belly. Set it off with an intriguing sauce that combines cashew butter, cilantro, lime and nutritional yeast into a lip-smacking concoction. An apple-cabbage slaw is there for sweetness and for a wink to the fall season.
We will send you:
- 150g Shredded cabbage
- 300g Cauliflower florets
- 1 Bunch of cilantro
- 1 Lime
- 1 Apple
- 8g Nutritional yeast
- 15g Cashew butter
- 160g White rice
- 30ml Buffalo sauce
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Cashews, Sulphites
You will need:
Medium pot
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
4 g
Sodium
1010 mg
Total Carb
99 g
Sugars
18 g
Protein
14 g
Fibre
11 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the cauliflower
Meanwhile, halve the cauliflower if large. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until just tender.
Make the cilantro-cashew cream
Meanwhile, roughly chop the cilantro leaves and stems. Juice the lime. In a small bowl, whisk the cashew butter, nutritional yeast, ½ the cilantro, ¼ of the lime juice, 2 tbsp hot water (double for 4 portions) and S&P.
Make the slaw
Halve, core and thinly slice the apple. In a large bowl, combine the remaining lime juice and spices, a drizzle of oil and S&P. Add the cabbage and apple; toss well.
Finish the cauliflower
In a second small bowl, combine the Buffalo sauce and 2 tbsp oil (double for 4 portions). When the cauliflower is just tender, remove from the oven and switch the oven to broil. Drizzle the cauliflower with the Buffalo mixture; toss well. Broil, 1 to 2 min., until browned.
Plate your dish
Divide the rice between your bowls. Top with the cauliflower and slaw. Drizzle with the cilantro-cashew cream. Garnish with the remaining cilantro. Bon appétit!
