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Buffalo Cauliflower Bowls with Lemon Dill Quinoa & Tzatziki
2 or 4 Serving Dinner

Buffalo Cauliflower Bowls

with Lemon Dill Quinoa & Tzatziki

A dusting of polenta gives cauliflower florets a hearty, crispy coating. We serve them on a bed of fluffy, herby quinoa. A drizzle of tangy tzatziki provides a cooling, refreshing contrast to fiery Buffalo sauce.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
45 min
CALORIES
560
FAT
23g
CARBOHYDRATES
74g
PROTEIN
17g

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INGREDIENTS

  1. 1 head of cauliflower, cut into florets
  2. 1 tsp ground turmeric (divided)
  3. 2 tbsp polenta
  4. 3/4 cup white quinoa
  5. 1 tsp dried dill
  6. 1 lemon, zested and juiced (divided)
  7. 2 oz baby kale
  8. 1/4 cup vegan tzatziki
  9. 1/4 cup hot sauce
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
45 min
CALORIES
560
FAT
23g
CARBOHYDRATES
74g
PROTEIN
17g

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INSTRUCTIONS

1
Roast the cauliflower

Preheat oven to 425°F. Combine cauliflower, just 1/2 tsp turmeric, polenta, 2 tbsp olive oil, and ½ tsp salt in large bowl and toss to combine. Transfer to baking sheet and roast until cauliflower is slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-serving meal: use 1 tsp turmeric, 4 tbsp olive oil, 1 tsp salt)(TIP: Keep remaining turmeric for your own use.)

2
Cook the quinoa

Combine quinoa, 1 ¼ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Stir in dill, lemon zest, just half the lemon juice, and set aside. (4-serving meal: use 2 1/2 cup water)

3
Make the kale salad and serve

Combine kale, 1 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper in large bowl and toss to coat. Divide lemon dill quinoa and kale salad between bowls. Top with polenta crusted cauliflower. Drizzle with buffalo sauce and tzatziki. Tuck in! (4-serving meal: use 2 tsp olive oil)

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