Spicy Cauliflower Power Bowl


This bowl was NOT supposed to be the recipe I posted today. I totally had another {equally delicious} recipe scheduled and ready to go and life was good.

But then I made these bowls on Friday. And the rest, my friends, is history.


Spicy Cauliflower Power Bowl // pumpkin & peanut butter

Spicy Cauliflower Power Bowl // pumpkin & peanut butter


Back in September, I made these incredible Spicy Buffalo Cauliflower Sandwiches. Ohhh it was EPIC! First of all, they’re super spicy— without being fire-in-your-mouth spicy— which is the BEST kind of spicy (in my mind). Secondly, they’re seriously flavorful. Think of it as a mix between buffalo wings and coconut curry. That sounds super odd, but trust me, they’re incredible.

Ever since I made those sandwiches, we’ve been absolutely obsessed with them here at my house. To the point where Nate has deemed them his actual favorite food (a little background: he says that about 5 times a week about a slew of different things, but these, apparently, are his actual favorite). But we don’t love eating a lot of bread in our diet, so I knew I needed to insert this cauliflower goodness into another whole grain dish.


Spicy Cauliflower Power Bowl // pumpkin & peanut butter


After a few weeks of throwing some ideas around, I finally settled on these delicious, healthy quinoa power bowls. Since the cauliflower is SO flavorful, why not mix it up with some super nutritious ingredients? I’ve told you before I’m not a huge kale fan, but I sautéed some up and it actually went beautifully with this dish. I also added in some cooked chickpeas for protein, diced avocado as that creamy, cooling agent, and some chopped parsley on top just for a bit of freshness. It’s that perfect mix of flavors and textures, all in one beautiful protein-packed bowl!

Oh, and PS, the first time I trialled these, I made it with a poached egg on top instead of chickpeas and it was also outrageously good 🙂


Spicy Cauliflower Power Bowl // pumpkin & peanut butter


Another thing…

This Spicy Cauliflower Power Bowl is absolutely perfect for your Sunday football spreads and is a great way to please both vegetarians and omnivores alike. Lots of people make “cauliflower wings” for game day, but I think spicy cauliflower in bowl form is just a whole other level of goodness. You could even do a “make your own spicy cauliflower bowl” with all the fixins’ and toppings. Ohhhh so many options!!

Let me know if you try these bowls and whatcha think!


Spicy Cauliflower Power Bowl // pumpkin & peanut butter

Spicy Cauliflower Power Bowl

Serves 4
Cook time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


  • 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


for the cauliflower
Step 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.
for the quinoa
Step 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.
for the sauce
Step 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.
for the bowls
Step 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!





Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Megan! It’s definitely different, that’s for sure 🙂

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  2. Hi Liz

    Is there a replacement for Franks red hot sauce?
    This dish looks and sounds delish! Thank you!! Xx

    • I haven’t found one yet, but I’m on the look out! I’ll let you know if I find one!

    • Louisiana hot sauce or tabasco ought to work since all of’em are hot sauces of Louisiana type

  3. This turned out pretty well. I roasted up the chickpeas with some salt and pepper for a little crunch. I didn’t get any coconut flavor from this, but that might be bc the can of coconut milk I had was super watery for some reason.

    • Hmmm, if you want a more intense flavor, maybe try the full fat coconut milk. It’s a lot thicker and more flavorful. See if that helps!

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