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Spicy Buffalo Cauliflower Bowls with Avocado and Green Tahini
Ingredients
  • subheading: For the cauliflower and bowls:
  • 1 head cauliflower (about 2 pounds), cut into bite-sized florets
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ⅓ cup hot sauce, such as Frank's RedHot, or harissa sauce
  • 2 cups cooked brown rice (I like Trader Joe's Frozen Brown Rice, which is ready in 3 minutes in the microwave)
  • 6 to 8 ounces coleslaw mix or shredded green or red cabbage
  • 1 medium avocado, quartered and thinly sliced
  • Thinly sliced radishes, for serving (optional)
  • subheading: For the green tahini (makes ½ cup):
  • 1 cup tightly packed fresh tender herbs, such as cilantro and parsley
  • ¼ cup well-stirred tahini
  • 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • 2 tablespoons olive oil
  • 2 to 3 tablespoons water
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
Steps
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