Buffalo Cauliflower with Sweet Potato Noodles
This recipe sounds like an odd combination but it really is delicious. I got the recipe from the queen of spiralizing - Inspiralized. I like to double her original sauce recipe cuz I like things saucey :) Also like to double the spiralized sweet potatoes because…leftovers.
Ingredients
1 medium head or 2 small heads of cauliflower, chopped into florets (about 8 cups)
salt and pepper, to taste
olive oil
4 large sweet potatoes, spiralized
Buffalo “Sauce”:
6 Tbsp hot sauce (Frank’s obvi)
2 teaspoon smoked paprika
2 tablespoon freshly squeezed lemon juice
2 tablespoon apple cider vinegar
6 tablespoons coconut oil, melted
1/2 cup raw cashews, soaked in water for at least 2 hours or boiled for 15 minutes if you forget to soak them
What to Do
Because I always seem to forget this until the last minute - place cashews in a small pot and boil for 15 minutes while you do everything else (to soften them).
Preheat the oven to 400 degrees. Arrange the cauliflower on a baking sheet, season with salt, pepper, some garlic powder, and sprinkle lightly with olive oil. Roast for 25 minutes.
On another baking sheet, lay out the sweet potatoes (they shrink down significantly so feel free to pile them on top of each other) and sprinkle lightly with olive oil and season with salt and pepper. Roast for 20 minutes or until cooked through.
While the cauliflower and sweet potato roasts, puree the cashews, coconut oil, and other buffalo sauce ingredients in a high-speed blender/food processor/nutri-bullet until creamy. Set aside.
In a large mixing bowl, toss together the roasted cauliflower florets with the buffalo mixture. Spread the cauliflower back out on the baking sheet and cook for 5 more minutes or until sauce begins to bubble.
Plate the sweet potato noodles and top with cauliflower florets.Serve immediately, garnished with parsley.