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Buffalo Cauliflower Bowl

Buffalo Cauliflower Bowl with Corn, Romaine, and Greek Yogurt Ranch

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Recipe Details


As you probably know, we can never resist a food mashup, and this dish is one of our latest successes. We’ve taken the classic flavors of Buffalo wings and applied it to a hearty bowl packed with seasonal veggies. Cauliflower is lightly battered, baked until crispy, and tossed in Buffalo sauce, then piled high atop crunchy romaine lettuce with sautéed corn and tomatoes. And, of course, there’s ranch: a lightened-up version made with Greek yogurt for a hit of creaminess. Game on!


  • < 600 Calories
  • Vegetarian
  • Spicy
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 550
  • Protein 12g
  • Total Carb 52g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower
    1 pound
  • romaine heart
    romaine heart
  • grape tomatoes
    1 cup
    grape tomatoes
  • chives
    1/8 ounce
  • flour
    1/2 cup
  • mayonnaise
    1 1/2 ounce
  • buttermilk [deactivated]
    2 tablespoons
    buttermilk [deactivated]
  • nonfat Greek yogurt
    2 tablespoons
    nonfat Greek yogurt
  • corn
    1 cup
  • unsalted butter
    4 packets
    unsalted butter
  • Cholula hot sauce
    4 packets
    Cholula hot sauce
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Cut cauliflower into ½-inch florets, discarding tough stem and leaves. Thinly slice romaine crosswise. Halve tomatoes. Thinly slice chives.

  2. Prepare and Bake Cauliflower

    Prepare and Bake Cauliflower

    Line a baking sheet with parchment paper. In a large bowl, whisk together flour, ½ cup water, and ¼ teaspoon salt to combine. Add cauliflower florets to mixture and toss to fully coat. Using a slotted spoon to allow excess mixture to drip off, transfer cauliflower onto prepared baking sheet in an even layer. Bake cauliflower until golden brown, 22-25 minutes, then set aside to cool. 

  3. Make Greek Yogurt Ranch

    Make Greek Yogurt Ranch

    While cauliflower bakes, in a medium bowl, whisk mayonnaise, buttermilk, Chobani yogurt, and half of chives to combine. Season with ⅛ teaspoon salt and pepper as desired, and set aside.

  4. Cook Corn and Tomatoes

    Cook Corn and Tomatoes

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add corn and tomatoes and cook until corn is bright yellow and tomatoes have softened, 4-5 minutes. Season with ¼ teaspoon salt and pepper as desired. Transfer to a bowl and stir in remaining chives. Cover with foil to keep warm until ready to serve. 

  5. Make Buffalo Sauce

    Make Buffalo Sauce

    Once cauliflower is roasted, wipe pan from corn clean and add butter over medium heat. When butter is melted, remove pan from heat and stir in as much Cholula hot sauce as desired (it's a bit spicy, but it's what makes this Buffalo sauce!). Add roasted cauliflower to pan with sauce and toss to fully coat. 

  6. Plate Buffalo Cauliflower Bowl

    Plate Buffalo Cauliflower Bowl

    Divide sliced romaine between serving bowls. Top with sautéed corn and tomatoes and Buffalo cauliflower. Drizzle over Greek yogurt ranch, grab a fork, and dig in!

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