Buffalo Cauliflower Bowl
Prep Time: 15 Minutes
Total Time: 30 Minutes
Servings: 10
A base of lentils and sorghum is topped with salad greens, cucumbers, pickled red onion, grilled eggplant, buffalo cauliflower bites, and a fried egg with drizzles of jalapeño ranch and chipotle aioli.
Ingredients
Directions
Nutrition
Ingredients
5 cups (1.25 L) sorghum, cooked
5 cups (1.25 L) whole red lentils, cooked with dried chilis and lemon peels
4 cups (1 L) mixed salad greens
3 cups (750 mL) Persian cucumbers, thinly sliced
2 cups (500 mL) pickled red onions
2 cups (500 mL) grilled eggplant strips
10 cups (2.5 L) buffalo cauliflower bites*
Directions
- To plate this dish, prepare a base of sorghum, lentils, and salad greens and evenly divide into 10 shallow bowls.
- In a mixing bowl, combine cucumbers, onions, and eggplant strips to create a slaw.
- Divide slaw evenly into each bowl. Top with 1 cup (250 mL) of buffalo cauliflower bites and a fried egg. Finish each bowl with a cross hatch pattern of 1 oz (25 mL) of jalapeño ranch and 1 oz (25 mL) of chipotle aioli.
*To make Buffalo Cauliflower Bites:
Ingredients:
1 cup (250 mL) all-purpose flour
1 cup (250 mL) water
2 Tbsp (30 mL) garlic powder
1 Tbsp (15 mL) paprika
10 cups (2.5 L) cauliflower, florets
1 cup (250 mL) Buffalo Hot sauce
Directions:
1. Preheat an oven to 450⁰F (230⁰C).
2. In a large mixing bowl, whisk flour, water, garlic, and paprika together to form a batter.
3. Add cauliflower and toss well to evenly coat. Spread florets out on a parchment lined sheet tray and bake for 30 minutes. Be sure to rotate the tray halfway through.
4. Remove from oven and toss in a fresh bowl with hot sauce to coat. Serve while hot.
Nutritional Information
- Serving Size: 2 cups (500 mL)
- Per serving:
- Calories 720
- Total Fat 43 g
- Saturated Fat 7 g
- Cholesterol 195 mg
- Carbohydrates 67 g
- Dietary Fibre 13 g
- Sugar 10 g
- Protein 23 g
- Sodium 1690 mg
- Potassium 945 mg
- Folate 313 mcg
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