GRUB: Buffalo Cauliflower Fried Quinoa with BetterBody Foods

*This post was sponsored by BetterBody Foods. All opinions and taste buds are my own.

I got the chance to visit San Antonio for the first time earlier this year and stayed at this beautiful resort called La Cantera Resort and Spa. Now when I travel, I always look forward to trying the food, especially learning new ways to make vegetarian meals. One of the things I tried and fell in love with was their Buffalo Cauliflower appetizer. When I say they tasted just like hot wings, omg! I loved them so much that I just had to recreate them with BetterBody Foods in an entrée form!

You Will Need:

• BetterBody Foods Avocado Oil
• BetterBody Foods Organic Quinoa
• Stonewall Kitchen Garlic Rosemary Citrus Sauce
• Pompeian Avocado Oil Spray
• 1 head of cauliflower
• Earth Balance Organic Whipped Butter (vegan)
• Pictsweet Farms 3 Color Pepper & Onion Strips
• 1 bundle of scallions (green onions)
• Frank’s Red Hot Wing Sauce
• granulated onion
• granulated garlic
• chopped parsley
• sea salt, to taste
• Reynolds Aluminum Foil, heavy duty

Start by preparing 1.5 cups of BetterBody Foods Organic Quinoa and cook until done. Remove from heat when done.

Wash and cut your cauliflower and add to a mixing bowl, piece by piece. Set aside and melt 3 tbsp of plant-based butter until in liquid form.

Sauté your desired amount of onions and peppers in 1 tbsp of BetterBody Foods Avocado Oil until slightly browned. Remove from heat once done and set aside.

Once melted butter has cooled to room temperature, mix in Frank’s Red Hot Wing Sauce. You want more sauce than butter in this mixture. Stir to blend and add in granulated onion and granulated garlic. You shouldn’t need any added salt in this step, as the Frank’s has plenty to go around. Blend well and once mixed, pour over chopped cauliflower. You should have enough to coat the cauliflower!

Now this wasn’t my smartest move (covering the bowl with a plate and shaking while smiling at the camera). That said, make sure the plate is FULLY covered over the mixing bowl; otherwise, you’ll have a mess on your hands and probably everywhere else. Shake well to ensure cauliflower is fully covered with the sauce and butter mixture. Once done, add to a baking pan lined with aluminum foil and coat with any remaining sauce in the bowl. Trust me, the foil will make cleanup much easier at the end!

Slice into smaller pieces and add additional sauce if needed! Bake at 350 degrees until crisp, around 20 minutes. Feel free to broil for 2 minutes at the end to assist in this!

Chop scallions and set aside. Then, add in your cooked quinoa to the sautéed peppers over low heat, since both of these are already cooked and you’re simply bring the dish back to heat.

Stir in Stonewall Kitchen Garlic Rosemary Citrus Sauce and slowly add in finished buffalo cauliflower to pot. Stir to blend. It is at this point upon stirring you may find you need additional seasoning, with the cooked quinoa being added in. If so, feel free to season to taste!

Start by plating your finished dish, which should be right after adding the cauliflower to the pot and stirring. Garnish with chopped parsley and scallions. Enjoy!

Photos: SJR & Co Photography