Step By Step Instructions:

Buffalo Cauliflower, Cilantro Lime Rice & Avocado Bowls

‚ÜíSkip instructions, I’m a pro!

Let’s talk healthy-ish for maybe just a minute or two.

1- I hate that word. 2- I work out and I need that word. 3- I love cold beer and cooking meat. 4- Cauliflower will never replace meat, but,…. it makes me feel less guilty when making this recipe. 5- I’m just trying to be honest.

I LOVE this recipe; it filled me up, made me happy, and it’s colorful, tasteful, exciting, different, and has everything flavor and look wise, that one wants and expects when sitting down for a meal, but…. I still wish it had short rib in it, or fried buffalo chicken bites ūüôā

Ok ok, but seriously, if you’re like me and you work out, cook, work full time, feed your family, and sometimes want to be healthy at home, you’re going to love this recipe, I promise. (Also I believe it’s GF and Vegan friendly!)¬†

Make this recipe after a long day at work, or after you come home from an intense workout, and you’ll go to bed guilt free and as one happy camper.¬†

Make sure to share those recipe posts! #ColdBeerAndMeatSweats

Prepping the Cauliflower: 

1. Chop all the cauliflower, remove the stem and leaves, place chopped chunks into a large mixing bowl. Drizzle with EVOO,  sprinkle with taco seasoning, and add in the minced garlic. Mix well with rubber spatula and set aside. 

Prepping the Rice: 

2. With a medium sized pot, place the water and rice into the pot and bring to a boil. Reduce heat to a simmer and cover with a lid. Set a timer for about 18 minutes. 

3. Chop the cilantro and cut the lime in half, then set aside. 

Prepping the Corn:

4. Grab a medium glass mixing bowl, (doesn’t have to be glass just something that is microwave safe).

Strain the corn then add it to the bowl. Chop the 2 T butter into cubes, then add those into the bowl. Sprinkle with salt and pepper, mix all together with spoon, and set aside.  

5. I used an air fryer to cook my Cauliflower but you can use the oven just as easily. Put the oven or air fryer on 400 F, once warm, add in the seasoned cauliflower. Close the drawer and set timer for 13 minutes. 

(If using the oven, I would place them on a foil lined baking sheet in the middle rack for 12-15 minutes, check after 12-15 then bake until desired crispness has been reached.) 

6. In the meantime, remove the lid and check the rice. Fluff with a fork, taste, and if ready remove from heat, if not cook until it’s done.

6a. To the Rice: Mix in the cilantro, and using a hand held lime juicer, (usually wood or metal), squeeze in one half of lime juice. Stir everything together with a wooden spoon and taste, adjust lime juice accordingly. Set aside with lid on top to maintain some heat. 

7. Remove the Cauliflower from the air fryer, sprinkle with a dash of salt and pepper, stir with spoon, add back to the fryer for 5-10 minutes. (Depends on how crispy you like it.)

8. Place the corn into the microwave and heat until hot. (Do in increments of 40 seconds, and stir in between. Cover with a paper towel if butter starts to pop.) Leave inside until ready to serve. Might have to reheat depending on your timing, and that’s ok! I do it all the time ūüôā¬†

9. Carefully remove the cauliflower from the fryer or oven, turn off air fryer and oven when done. Place the cauliflower back into the large mixing bowl, and pour in buffalo sauce.

(Do this slowly and taste test, you might want more or less sauce depending on your style and taste.) 

10. Toss the buffalo sauce and cauliflower together using the rubber spatula and set aside. Get out the serving bowls and begin to build to bowls. 

How to build Your Bowls: (Pictures in order to follow) 

  1. Large scoop of rice in the bottom of the bowls
  2. Top the rice with large spoonful of buffalo cauliflower 
  3. Sprinkle each bowl with the reserved 1 T of fresh cilantro 
  4. Place some fresh Pico de Gallo on top of the cauliflower 
  5. Add desired amount of corn to each bowl 
  6. Top everything with the chopped avocado 
  7. Finish with a drizzle of ranch and serve 

One

Two

Three and Four 

Five, Six, and Seven 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these Buffalo Cauliflower, Cilantro Lime Rice & Avocado Bowls ūüôā

 

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

Buffalo Cauliflower, Cilantro Lime Rice & Avocado Bowls: 

  • 1 head Cauliflower, Chopped in Chunks
  • 2 T EVOO
  • 1.5 T Taco Seasoning
  • 3 Large Garlic Cloves, Minced
  • 1/3 Cup + 2 T Mild Buffalo sauce
  • 1 Can Super Sweet Yellow Corn, Drained
  • 2 T Salted Butter, Cubed¬†
  • Salt, Dash, To Taste
  • Fresh Ground Pepper, To Taste
  • 1 Cup Rice
  • 1 Cups Water
  • 1/2 Divided, Chopped, (Reserve 1 T) Cilantro
  • 2 Scoops Pico de Gallo
  • 1 Avocado, Chopped
  • Ranch, Drizzle, To Taste
  • Lime Juice, Fresh Squeezed

DIRECTIONS:

1. Chop all the cauliflower, remove the stem and leaves, place chopped chunks into a large mixing bowl. Drizzle with EVOO,  sprinkle with taco seasoning, and add in the minced garlic. Mix well with rubber spatula and set aside. 

2. With a medium sized pot, place the water and rice into the pot and bring to a boil. Reduce heat to a simmer and cover with a lid. Set a timer for about 18 minutes. 

3. Chop the cilantro and cut the lime in half, then set aside. 

4.¬†Grab a medium glass mixing bowl, (doesn’t have to be glass just something that is microwave safe).

5. Strain the corn then add it to the bowl. Chop the 2 T butter into cubes, then add those into the bowl. Sprinkle with salt and pepper, mix all together with spoon, and set aside.  

6. I used an air fryer to cook my Cauliflower but you can use the oven just as easily. Put the oven or air fryer on 400 F, once warm, add in the seasoned cauliflower. Close the drawer and set timer for 13 minutes. 

(If using the oven, I would place them on a foil lined baking sheet in the middle rack for 12-15 minutes, check after 12-15 then bake until desired crispness has been reached.) 

7.¬†In the meantime, remove the lid and check the rice. Fluff with a fork, taste, and if ready remove from heat, if not cook until it’s done.

8. To the Rice: Mix in the cilantro, and using a hand held lime juicer, (usually wood or metal), squeeze in one half of lime juice. Stir everything together with a wooden spoon and taste, adjust lime juice accordingly. Set aside with lid on top to maintain some heat. 

9. Remove the Cauliflower from the air fryer, sprinkle with a dash of salt and pepper, stir with spoon, add back to the fryer for 5-10 minutes. (Depends on how crispy you like it.)

10.¬†Place the corn into the microwave and heat until hot. (Do in increments of 40 seconds, and stir in between. Cover with a paper towel if butter starts to pop.) Leave inside until ready to serve. Might have to reheat depending on your timing, and that’s ok! I do it all the time ūüôā

11. Carefully remove the cauliflower from the fryer or oven, turn off air fryer and oven when done. Place the cauliflower back into the large mixing bowl, and pour in buffalo sauce.

12. Toss the buffalo sauce and cauliflower together with a rubber spatula and set aside. Get out the serving bowls and begin to build to bowls. 

(Do this slowly and taste test, you might want more or less sauce depending on your style and taste.) 

How to build Your Bowls: (Pictured above.) 

  1. Large scoop of rice in the bottom of the bowls
  2. Top the rice with large spoonful of buffalo cauliflower 
  3. Sprinkle each bowl with the reserved 1 T of fresh cilantro 
  4. Place some fresh Pico de Gallo on top of the cauliflower 
  5. Add desired amount of corn to each bowl 
  6. Top everything with the chopped avocado 
  7. Finish with a drizzle of ranch and serve 

 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these insanely flavorful, Buffalo Cauliflower, Cilantro Lime Rice & Avocado Bowls ūüôā