Buffalo Cauliflower Bowls
with Lemon-Dill Quinoa & Tzatziki
A dusting of polenta gives cauliflower florets a hearty, crispy coating. We serve these on a bed of fluffy, herby quinoa. A drizzle of tangy vegan tzatziki provides a cooling, refreshing contrast to fiery buffalo sauce.
Nutrition (per serving)
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INGREDIENTS
- 1 cauliflower head, cut into florets
- 1 tsp ground turmeric (divided)
- 2 tbsp polenta
- 3/4 cup white quinoa
- 1 tsp dried dill
- 1 lemon, zested and juiced (divided)
- 2 oz baby kale
- 1/4 cup vegan tzatziki
- 1/4 cup hot sauce
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine cauliflower, just half the turmeric, polenta, 2 tbsp olive oil, and ½ tsp salt in large bowl and toss. Transfer to baking sheet and roast until cauliflower is slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-servings: use ¼ cup olive oil, 1 tsp salt) (TIP: Keep remaining turmeric for your own use.)
Meanwhile, combine quinoa, 1¼ cups 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, and just half the lemon juice and set aside. (4-servings: use 2½ cups water)
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 tzatziki and Buffalo sauce. Dig in! (4-servings: use 2 tsp olive oil)
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