Buffalo Cauliflower Bowl with Greek Yogurt


  • 1 head cauliflower
  • 2 tablespoon olive oil
  • ¼ cup buffalo sauce
  • ½ cup Greek yogurt
  • ¼ cup buttermilk
  • ¼ teaspoons garlic powder
  • ¼ teaspoon onion powder
  • ½ red cabbage head, thinly sliced
  • 1 red pepper, thinly sliced
  • ¼ cup white wine vinegar
  • 2 tablespoon honey
  • 4 cups cooked rice or quinoa
  • 1 cup halved cherry tomatoes
  • Salt & pepper


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add cauliflower to baking sheet and toss with olive oil and salt. Bake for 20 minutes or until starting to brown in spots.
  2. Toss the cooked cauliflower with buffalo sauce and continue to bake for an additional 5 minutes. Remove from oven and taste.
  3. In a small mixing bowl, whisk together the Greek yogurt, buttermilk, garlic powder, onion powder, and a dash of pepper.
  4. In a medium mixing bowl, whisk together the white wine vinegar, honey, salt, and black pepper. Add cabbage and red pepper to the bowl and toss to coat.
  5. Top each bowl with spicy slaw, buffalo cauliflower, cherry tomatoes, and Greek yogurt sauce.


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