Overhead view of buffalo-cauliflower rice in a bowl with lemon on the side.

Buffalo-Cauliflower Rice Bowl

This vegetarian dish features U.S.-grown Jasmine rice and comes to us from our friend Natalie Rizzo of Nutrition a la Natalie. This simple-to-make meal is the perfect option for a packed lunch or a simple make-ahead dinner!

  • Servings
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    40 min
  • Total Time
    40 min


  • 1 cup U.S.-grown Jasmine rice
  • 2 cups water
  • ¼ cup frank's red hot
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • juice of half a lemon
  • 2 cups kale
  • 1 cup chickpeas, rinsed and drained


  • ½ cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon scallions, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt 


  • Preheat oven to 400 degrees.
  • Cook Jasmine rice according to package directions.
    In small bowl, whisk together Frank’s RedHot, olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt and lemon juice. Place the chopped cauliflower in a large bowl and pour buffalo mixture on top. Toss until the cauliflower is coated.
  • Place the cauliflower on a baking sheet and cook for 20-minutes.
  • While the cauliflower cooks, divide the rice, kale and chickpeas between two bowls.
    Meanwhile, make the dressing by combining the Greek yogurt, mayonnaise, scallions, parsley, apple cider vinegar, ¼ teaspoon garlic powder and ¼ teaspoon salt. Mix with a spoon and set aside.
  • Put the cooked cauliflower over rice bowl and coat with as much dressing as you like.

Nutrition Facts

  • Serving 1 bowl
  • Calories 481
  • Total Fat 11g
  • Saturated Fat 2g
  • Cholesterol 2mg
  • Sodium 1138mg
  • Potassium 1069mg
  • Carbohydrates 80g
  • Dietary Fiber 9g
  • Sugar 8g
  • Protein 18g