Step 1: Prepare the Cauliflower Rice

Start by making the cauliflower rice. If using a whole cauliflower head, wash it thoroughly, remove the leaves, and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. You can also use store-bought riced cauliflower for convenience.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender but still slightly crisp. Season with a pinch of salt and pepper, then set aside.

Step 2: Prep the Vegetables

While the cauliflower rice is cooking, prepare the vegetables. Thinly slice the red bell pepper, shred the carrot, slice the cucumber, and chop the purple cabbage. Set each vegetable aside in individual piles or bowls so they’re ready for assembling.

Step 3: Make the Spicy Peanut Dressing

In a small bowl, whisk together the peanut butter, soy sauce, sriracha, maple syrup, rice vinegar, and minced garlic. Gradually add water, one tablespoon at a time, until you reach your desired dressing consistency. It should be creamy but pourable. Taste the dressing and adjust the seasoning—add more sriracha for spice, more maple syrup for sweetness, or more soy sauce for saltiness if needed.

Step 4: Assemble the Buddha Bowls

Once your cauliflower rice is ready, divide it evenly between serving bowls. Arrange the colorful veggies on top of the cauliflower rice, grouping the red bell pepper, carrot, cucumber, avocado, edamame, and purple cabbage in a beautiful, organized way.

Step 5: Add the Spicy Peanut Dressing and Toppings

Generously drizzle the spicy peanut dressing over the bowls. Sprinkle with roasted peanuts and fresh cilantro leaves for an added burst of flavor and texture. For a finishing touch, you can also add a sprinkle of sesame seeds if desired.