Buffalo-Batter Encrusted Cauliflower & Black Bean Stuffed Sweet Potato Un-Recipe

Buffalo-Batter Encrusted Cauliflower, Black Bean & Avocado Stuffed Sweet Potato

Easy Weeknight Dinners // Un-Recipe No. 5
Buffalo-Batter Encrusted Cauliflower, Black Bean & Avocado Stuffed Sweet Potato

4 stars stars based on 3 reviews

Hands-on time:
Serves: 4

Tender cauliflower florets slathered in a chickpea buffalo batter add a zangy crunch to this new spin on the classic Stuffed Sweet Potato. Top with avocado and black beans for a casual crowd-pleaser.

What’s an un-recipe?


Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Chickpea/Garbanzo Bean Flour
Earth Balance Buttery Spread
Nutritional Yeast
Hot Sauce
Garlic Powder
Black Beans
Sliced Avocado
Chopped Red Onion

Prep For Buffalo-Batter Encrusted Cauliflower Stuffed Sweet Potato:

1. Prepare The Cauliflower And Buffalo Batter: Defrost one 16 ounce bag of frozen cauliflower florets in the microwave with a little water. You can steam fresh cauliflower if you have it on hand or prefer it, but I like the frozen because it becomes extra tender during the defrosting process and absorbs the coating much better.

  • Take about two Tbs. of Earth Balance and melt it over the cauliflower.
  • Sprinkle in two heaping spoonfuls of chickpea flour, two heaping spoonfuls of nutritional yeast, a few shakes of garlic powder, salt and pepper. Stir well.
  • Add a few liberal shakes of your favorite hot sauce (I use Tapatio, you could also use Tabasco or Chilula). Again, stir well and take care to really rub the sauce into the cauliflower florets. Proper distribution of this coating is what will create the delectable crispy bits later.
  • Spread the coated cauliflower on a cookie sheet lined with parchment paper and bake in a 425 degree oven for 45 minutes. Check it every 15 minutes or so and flip the florets around a bit so none of them stick and all sides get exposed equally to the hot air.

2. Prepare Garnishes: Drain and rinse a can of black beans. Slice avocado and chop onions. Set aside until ready to assemble.

3. Assemble The Encrusted Cauliflower Stuffed Sweet Potatoes: When the cauliflower has become browned with a few blackened edges, it’s ready to eat! Place a scoop of beans into the baked sweet potato, follow with a generous spoonful of encrusted cauliflower and finish with the avocado and red onion. Optional: top with salsa or extra hot sauce.



Surprise Ingredient:

Chickpea Flour. Popular in gluten-free baking, chickpea flour is made from ground, whole chickpeas (also known as garbanzo beans). It works like any flour would to create a batter breading in this un-recipe, but has a nuttier, more savory flavor. It’s higher in both fiber and protein than regular wheat flour and is a great choice if you’re working on reducing your intake of refined carbs.

For The Win:

Bake At High Heat For Mega Flavor. Baking the batter-soaked cauliflower in the oven at a very high heat will get you the crusty, crunchy texture everyone craves. The crunch also pairs nicely with the smooth, mellow meat of the sweet potato.

The Takeaway:

Make Life Easy By Baking At The Same Temperature. Cooking can get complicated fast when you have multiple components that all require special attention. This recipe is a cinch because the cauliflower can bake in the same oven as the sweet potatoes. The only caveat is the sweet potatoes may need to bake for a little longer than usual since they were sharing heat. Use the fork test to know when they’re finished.

Why is there no picture of this recipe?

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