Toss together red onion, vinegar, salt and sugar. Let stand for 20 to 30 minutes or until lightly pickled.
Meanwhile, cook jasmine rice according to package directions. Stir in cilantro.
Preheat oven to 425°F. Stir together brown sugar, chili powder, cumin, coriander, oregano, garlic powder, salt and pepper. Toss cauliflower with melted butter and spice mixture until well coated. Toss with 1/3 cup Buffalo sauce.
Arrange in a single layer on a parchment paper–lined baking sheet. Bake for 25 to 30 minutes or until golden brown and tender.
Divide rice among 8 bowls. Top with roasted cauliflower, cabbage, avocados, corn, and pickled onions. Drizzle with remaining Buffalo sauce.
Use pre-shredded bagged coleslaw mix for speedy preparation.
These delicious vegetarian buffalo-style cauliflower bowls are exactly what you need to enjoy the same flavors you love in more veggie-friendly meals. Start by tossing your cauliflower in a mixture of melted butter and seasonings from your spice rack. Then coat in your favorite buffalo wing sauce and roast to perfection.
Use your favorite buffalo wing sauce to use on your cauliflower or stop by your favorite restaurant for an extra packet or two.
Serve over a bed of fragrant Carolina® Jasmine Rice, corn and a coleslaw-like mixture of cabbage. To cool your tongue off from the spicy marinade, make sure to include a bit of creamy avocado and pickled red onions. Add in cheese if desired.
Keep it vegetarian as is or make it vegan by swapping out the butter for a lighter oil or another favorite substitute.
If you’re looking to incorporate a few more vegetables on your plate, start with a versatile and neutral flavored option like cauliflower. It works well with a variety of ingredient combinations like in this BBQ Cauliflower & Rice Power Bowl or in a Fried Rice Bowl with Falafel and Tahini.