Buffalo Cauliflower Rice Bowls

Instructions

1. 1

   Heat the oven to 450°F. Cut the cauliflower into bite-size florets and toss with oil, garlic powder and salt along with the drained chickpeas.

2. 2

   Roast 20 minutes on a sheet pan, then toss with the buffalo sauce and roast 5 more minutes until sticky.

3. 3

   Meanwhile cook the rice.

4. 4

   Slice the celery and carrots into sticks or thin slices.

5. 5

   Build bowls of rice, buffalo cauliflower and chickpeas, celery and carrots, and drizzle with ranch and blue cheese. Toss a portion with ranch only for kids who skip the heat.