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 why not put this versatile veggie to creative use. The buffalo cauliflower 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. It's great for game day OR a game day-themed meal (or just an ordinary night’s meal), serve it over sweet potato noodles – it’s a sinfully delicious combination and is healthy as heck! The perfect lunch or dinner that is full of veggies!
Buffalo Cauliflower With Sweet Potato Noodles [Vegan, Gluten-Free]
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
- 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.
- 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.
- While the cauliflower and sweet potato roasts, purée the cashews in a high-speed blender or food processor until creamy. Set aside.
- 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.
- 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.
- Plate the sweet potato noodles and top with cauliflower florets. Stir the Buffalo sauce and then drizzle over plates. Serve immediately, garnished with parsley.