I ended up with a bottle of Black Magic buffalo sauce after a family trip to the cabin, and it inspired me to whip up this buffalo cauliflower bowl. The sauce had great flavor, but I found it too strong to drizzle on as is, so I mixed it with an equal amount of mayo and a couple hits of my favorite acid: pickled red onion brine.
The rest is joyously simple. So simple that I'm going to explain it all right here in this paragraph instead of writing out numbered directions. Toss your cauliflower in olive oil, season with salt and pepper, and roast on a sheet pan at 400°F for 25 minutes. Meanwhile, cook up the quinoa according to the package instructions (one part quinoa, two parts water, bring to boil, turn down to simmer til liquid is absorbed). Add color and crunch to the bowl with thinly sliced red cabbage, mini cucumbers, and carrots. Add a scoop of feta or blue cheese and drizzle on the sauce.
There it is. Saucy, spicy, crunchy, warm, and oh so satisfying. There's little more to say. If this made your mouth water, go on and whip it up.
In the bowl:
roasted cauliflower
cooked quinoa
thinly sliced red cabbage
thinly sliced carrot (I used a mandoline)
sliced mini cucumber
feta (or blue cheese if you’re into it)
In the sauce:
1/4 cup buffalo sauce (any will do)
1/4 cup mayo
2 tsp pickled red onion brine (pickle brine or apple cider vinegar would work too)
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