Buffalo Veggie “Rice”

  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Keto
  • Low Sugar
  • Nut-Free
  • Paleo
  • Peanut-Free
  • Sugar-Free
  • Vegan
  • Whole 30


  • 1 bag of frozen organic cauliflower rice
  • 1 pint of brussels sprouts
  • 1 bottle mild/medium no sugar buffalo sauce
  • Avocado oil

Personal tips

  • Serve with my Paleo Chicken Tenders for an easy and kid friendly weeknight meal!
  • This veggie side dish works great for meal prep-it tastes delicious eaten warm or cold!

Cooking Instructions

  1. Wash and dry brussels, pulse in a food processor to chop finely
  2. Heat a pan on medium with a drizzle of oil, add frozen cauliflower rice and saute for 2-3 minutes
  3. Add shredded brussels and cover, cook on medium/high, stirring occasionally for 5-6 minutes
  4. Add at least ½ the buffalo sauce and stir to combine, cook an additional 5 minutes or so or until veggies are soft and just browning a bit around the edges, add more sauce as desired