Spicy Cauliflower Power Bowl

This bowl wasn't presupposed to be the direction I announce these days. I completely had another  direction scheduled  and prepared to travel and life was smart.

This Spicy Cauliflower Power Bowl is totally excellent for your Sunday soccer spreads and may be a good way to please each vegetarians and omnivores alike. voluminous individuals create “cauliflower wings” for game day, however i feel spicy cauliflower in bowl type is simply a full different level of goodness. you'll even do a “make your own spicy cauliflower bowl” with all the fixins’ and toppings. Ohhhh such a lot of options!!

Let ME apprehend if you are trying these bowls and whatcha think!

Ingredients

• head of cauliflower, chopped into florets
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/3 cup Frank's Red Hot Sauce
• 3 tablespoons sriracha
• 1 tablespoon butter (vegan or regular)
• 3 tablespoons coconut milk (I used light)
• 1 cup quinoa, dry
• 2 cups water
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 cup kale, steamed or sautéed
• 1 1/2 cup chickpeas, cooked or canned
• 1 avocado, diced
• chopped parsley to garnish

Instructions

1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
2. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.
3. In a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.
4. Time to assemble your bowls! Start with a big scoop of quinoa, then a handful of chickpeas and kale. Add in a large helping of spicy cauliflower and some diced avocado. Top the whole bowl off with some fresh chopped parsley and dig in!

Recipe From : Pumpkin Peanut Butter