Buffalo Cauliflower Burrito Bowl Recipe

Ingredients

• 1 head cauliflower (cut into 1 1/2 inch florets (about 5-6 cups) (or 2 10 oz bags of pre-cut cauliflower florets))
• 2 tablespoons extra-virgin olive oil (avocado oil or neutral oil of choic)
• ¼ teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 6-7 tablespoons hot sauce ((we used Frank's Red Hot Original))
• 3 tablespoons butter or dairy-free butter (melted)
• 3 tablespoons fresh lemon juice
• 1 15.5 oz can chickpeas (well rinsed, drained and dried)
• 1/4 cup Hot Sauce (we used Frank's Red Hot Original)
• kosher salt to taste
• dash avocado oil
• 1 cup raw cashews (soaked in hot water 30 minutes)
• 2/3 cup unsweetened almond milk
• 2 teaspoons lemon juice
• 2 cloves garlic minced
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• just under 1/2 teaspoon onion powder
• 1 1/2 teaspoon apple cider vinegar
• 1/2-1 teaspoon maple syrup
• 1 Tablespoon fresh minced dill (optional)
• 1 Tablespoon fresh minced parsley
• 1 teaspoon fresh chives (optional)
• Gluten-free flour tortilla (we used Siete Almond Flour Tortillas)
• fresh baby spinach
• avocado
• crunchy vegetables of choice (carrots, snap peas, celery)