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

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]





Cook Time



For the Cauliflower and Noodles:

  • 1 medium head of cauliflower, chopped into florets (about 8 cups)
  • Salt and pepper, to taste
  • Olive oil cooking spray
  • 3 tablespoons coconut oil
  • 1/4 cup raw cashews, soaked in water for at least 2 hours
  • Vegetable broth, if needed
  • 2 large sweet potatoes, peeled and spiralized
  • 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


  1. Preheat the oven to 400°F. Arrange the cauliflower on a baking sheet, season with salt and 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.
  3. While the cauliflower and sweet potato roasts, purée 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 purée 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




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

Click to add comment
Kat Smith
2 Months Ago

Awesome recipe!

Sara Fernberg
2 Months Ago

Andrew Anatoly Day

Sara Fernberg
2 Months Ago

Andrew Anatoly Day

Bob Michelson
2 Months Ago

Where's the beef?

Sheena Kelly
2 Months Ago

Jonny Hannah

Eufemia Tigerlilja Isberg
2 Months Ago

Detta måste vi prova Annelie Schalén Isberg

Elisa Herrera
2 Months Ago

Mary Vasquez

Molly Burnside
2 Months Ago

Sebastian Waterson

Yanin RH
2 Months Ago

Denis Klibaner

Annette Debenham
2 Months Ago

Harris Frankou looks good.


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