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Vegan Buffalo Cauliflower Bowl

Updated: Jul 20, 2022

(vegan, dairy-free, plant-based protein, gluten-free, refined sugar-free)



3 cups kale

2 chopped celery stalks

2 chopped Persian cucumbers

Handful of shredded carrots

Vegan Buffalo Cauliflower bites (full recipe below)

Creamy Cucumber dressing (full recipe also below)

1 serving roasted chickpeas (I used Biena Rockin’ Ranch Chickpea snacks)

For theVegan Buffalo Cauliflower Bites (serves 2-3)

3/4 cup oat flour

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp sea salt

1/2 cup original unsweetened almond milk

1/2 cup water

4 tbsp vegan butter

1 cup hot sauce (I used Frank’s Red Hot Sauce)


  1. Preheat oven to 450 F

  2. Cut head of cauliflower into florets

  3. In a large bowl, mix together the coating ingredients

  4. Dip each floret into the batter and coat evenly. Make sure to space out each floret onto the parchment lined baking sheet

  5. Bake for 12 minutes, then flip and bake for another 12 minutes

  6. In a bowl, melt the vegan butter and combine with the hot sauce

  7. After baking, let the florets cool for 10 minutes. Coat each floret with the hot sauce then place back onto the parchment paper lined sheet

  8. Bake the hot sauce covered florets for another 12 minutes. Flip, then bake for 12 more minutes

  9. Let the florets cool for 10 minutes before enjoying :)

For the Creamy Cucumber Dressing

1/4 cup lemon juice

2 tbsp tahini

1/2 chopped cucumber

1 clove garlic

1 tsp cumin

2 tbsp water


  1. Add ingredients to a blender and blend until smooth

  2. Refrigerate for 30 minutes prior to serving

Follow @whatzoeeeats for more healthy bowl inspo!

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