Toss together red onion, vinegar, salt and sugar. Let stand for 20 to 30 minutes or until lightly pickled.
Meanwhile, cook rice according to package directions. Stir in cilantro.
Preheat oven to 425°F. Stir together brown sugar, chili powder, cumin, coriander, oregano, garlic powder, salt and pepper. Toss cauliflower with melted butter and spice mixture until well coated. Toss with 1/3 cup Buffalo sauce.
Arrange in a single layer on a parchment paper-lined baking sheet. Bake for 25 to 30 minutes or until golden brown and tender.
Divide jasmine rice among 8 bowls. Top with roasted cauliflower, cabbage, avocados, corn, and pickled onions. Drizzle with remaining Buffalo sauce.
For speedy preparation, use pre-shredded bagged coleslaw mix.
If you’re always looking for ways to spruce up your average vegetable meal, this rice bowl is exactly what you need. There are just two key (simple) steps to enhancing your standard roasted cauliflower.
First, season with melted butter and a mixture of brown sugar, chili powder, cumin, coriander, oregano, garlic powder, salt and pepper. then, toss with your favorite variety of buffalo wing sauce. It’s as simple as reaching for a few items on your spice rack!
Serve with filling cabbage and corn. To counteract the spicy flavor from the warm seasonings and sauce, pair with pickled red onions and creamy avocado, or maybe a refreshing cheese like feta or another favorite!
-Use your favorite pre-shredded coleslaw or cabbage mixture to save time.
-To make this a Meatless Monday or veggie-forward dish to enjoy during the week, have your ingredients ready but separate and toss to combine right before you enjoy.
–Make it vegan by swapping the butter out for a lighter oil or another favorite vegan option.