By Danielle Moore

You’ll enjoy all the buffalo flavor without any of the guilt in these flavor-packed vegetarian boats.


  • 2 cups cauliflower florets
  • 2 Tbsp divided
  • salt and pepper, to taste
  • 1 lime, juiced and zested
  • 1/4 cup cilantro, chopped and divided
  • 1/2 cup cabbage, shredded
  • 3 Tbsp gochujang
  • 6-8 radicchio leaves

How to make it:

  1. Preheat oven to 425F
  2. On a baking sheet, combine cauliflower with 1 Tbsp olive oil and toss to combine then sprinkle with salt and pepper to taste.
  3. Roast cauliflower 20-25 minutes, until golden, tossing halfway through.
  4. In a bowl, whisk together remaining 1 Tbsp olive oil, lime juice, lime zest and 2 Tbsp cilantro then add cabbage and toss to coat. Season with salt and pepper to taste.
  5.   In a large bowl, combine gochujang and 2 Tbsp water and whisk to combine.
  6. Add roasted cauliflower to buffalo sauce and toss to coat.
  7. Divide slaw and cauliflower evenly between radicchio leaves then garnish with remaining cilantro.

Prep Time 10 minutes, Cook Time 25 minutes, Total Time 35 minutes

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