A plant-based, gluten-free quinoa bowl featuring buffalo cauliflower, edamame, and cabbage, tossed with a creamy dressing made from sauerkraut brine. This recipe is designed to be oil-free and makes use of probiotics-rich brine.
1. Preheat your oven to 425°F (220°C).
2. Bake your buffalo cauliflower according to package directions, heating its sauce as well. If you don't have cooked quinoa prepared, cook it now. Both the cauliflower and quinoa will take roughly 20-25 minutes.
3. While the cauliflower and quinoa cook, boil a small pot of water for the edamame. Blanch the edamame beans for 2-3 minutes, then drain.
4. Thinly slice your green cabbage.
5. To make the dressing: In a small bowl, add hummus, sauerkraut brine (or lemon juice/vinegar + water substitute), dried onion (or onion powder substitute), and black pepper. Whisk to combine until smooth.
6. In a large mixing bowl, combine all your prepared bowl ingredients: cooked buffalo cauliflower, cooked quinoa, edamame beans, green cabbage, and hemp seeds. Toss gently to combine.
7. Divide the mixture evenly between two bowls.
8. Drizzle your prepared dressing generously over top of each bowl.
9. Add more buffalo sauce if desired for extra heat.
