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Buffalo Cauliflower With Sweet Potato Noodles [Vegan, Gluten-Free]

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Cauliflower keeps being predicted as “the next big thing” in the food world (actually, SHAPE magazine nicknamed a nutrition trend article as ‘cauliflower is the new kale’), so I figured I’d put this versatile veggie to creative use. The buffalo cream sauce is just… well, make it and you’ll be able to finish that sentence. It’s otherworldly! The cauliflower softens in the oven and soaks up the spicy flavors in the sauce.

Vegan Buffalo Cauliflower With Sweet Potato Noodles [Vegan, Gluten-Free]

Calories

254

Serves

4

Cook Time

30

Ingredients

  • 1 medium head of cauliflower, chopped into florets (about 8 cups)
  • salt and pepper, to taste
  • olive oil cooking spray
  • 3 tablespoons coconut oil
  • ¼ cup raw cashews, soaked in water for at least 2 hours
  • vegetable broth, if needed
  • 2 large sweet potatoes, peeled, Blade B, noodles trimmed
  • 1 tablespoon chopped parsley, to garnish

For the buffalo pasta sauce: 

  • 3-4 tablespoons vegan hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • salt, to taste

Preparation

  1. Preheat the oven to 400 degrees. Arrange the cauliflower on a baking sheet, season with salt, pepper and coat lightly with cooking spray. Roast for 20-25 minutes or until beginning to brown.
  2. On another baking sheet, lay out the sweet potatoes and coat lightly with cooking spray and season with salt and pepper. Roast for 17-20 minutes or until cooked through, but still al dente (taste test.)
  3. While the cauliflower and sweet potato roasts, puree the cashews in a high-speed blender or food processor until creamy. Set aside.
  4. In a medium pot over medium heat, melt the coconut oil. Add the coconut oil to the cashew cream along with the other ingredients for the buffalo sauce and puree again until creamy. If needed, add in vegetable broth until reached a sauce-like consistency (not runny, but not too thick.) Cover and set aside, to keep warm.
  5. In a large mixing bowl, toss together the cauliflower florets with half of the buffalo sauce mixture, keeping the remaining sauce in the pot. Spread the cauliflower back out on the baking sheet and cook for 5 more minutes or until sauce begins to bubble.
  6. Plate the sweet potato noodles and top with cauliflower florets. Stir the buffalo sauce and then drizzle over plates. Serve immediately, garnished with parsley.

Nutrional Information

Total Fat 12g, Total Carbohydrate 33g, Dietary Fiber 9g, Protein 6g

 

AUTHOR & RECIPE DETAILS


photo

Alissandra Maffucci is an enthusiastic home cook and the blogger at InspiralizedInspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali has a penchant for yummy food and hopes to inspire everyone to spiralize and start eating clean, healthily and creatively. She currently resides in Jersey City, NJ.


 

 



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0 comments on “Buffalo Cauliflower With Sweet Potato Noodles [Vegan, Gluten-Free]”

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Ben
1 Years Ago

It\'s called Buffalo because it has the hot sauce flavor like with buffalo wings. Buffalo wings are rumored to have been made popular in Buffalo, NY thus why it\'s called Buffalo.


Reply
Ben
1 Years Ago

She got her noodles like that using a veggie spiralizer. You can find them on Amazon. The spiralizer I use is the Paderno spiralizer and it has 3 blades. Blade A, blade B and blade C.


Reply
Jeannie
1 Years Ago

Your page has been the most helpful in my learning to cook vegan. I wonder if you could add a "print-friendly" option?


Reply
Gloria
1 Years Ago

What did you use to cut the sweet potatoes that way? Grade B ?????
Tony, I\'m assuming Buffalo means similar to the seasoning that is used for Buffalo Chicken wings.


Reply
Tony Carter
1 Years Ago

Hello: What does "Buffalo: really mean? What is "Blade B"?
Cheers
Tony


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