Buffalo Cauliflower Rice Bowl with Crispy Fish

This gluten-free rice bowl layers bold buffalo heat with cool, creamy comfort. Cauliflower florets are tossed in a gluten-free seasoned cornstarch coating, roasted until deeply golden and crisp, then tossed in tangy buffalo sauce. Alongside, mild white fish fillets get a quick dredge in cornstarch and a hot skillet sear for a shatteringly crisp crust without any wheat flour or breadcrumbs. Everything is piled over fluffy seasoned rice and finished with a bright, herbed yogurt sauce that tames the buffalo heat. It's a weeknight-friendly dinner that doesn't skimp on flavor or texture contrast — crunchy, spicy, flaky, creamy, and fresh all in one bowl. Because every component is naturally gluten-free or made with certified gluten-free swaps like cornstarch instead of flour and a wheat-free hot sauce, this recipe is safe for those managing celiac disease or gluten sensitivity, while still feeling indulgent enough for anyone at the table. Double-check your hot sauce and rice are labeled gluten-free to avoid hidden cross-contamination.

Ingredients

• 1 headcauliflower florets, cut into bite-sized florets
• 0.5 cupcornstarch, divided, certified gluten-free
• 1 tspgarlic powder
• 1 tspsmoked paprika
• 3 tbspolive oil, divided
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided
• 0.5 cupGluten-free buffalo hot sauce, check label for gluten-free certification
• 1 tbspbutter, melted, for buffalo sauce
• 4 filletswhite fish fillets, such as cod or tilapia, skinless
• 1.5 cupslong-grain white rice, rinsed
• 3 cupsvegetable broth, gluten-free certified
• 1 cupplain Greek yogurt
• 2 tbspfresh dill, chopped
• 2 tbspfresh chives, chopped
• 1 tbsplemon juice, freshly squeezed
• 0.5 cupcelery, thinly sliced, for garnish
• 2 stalksGreen onion, sliced, for garnish

Method

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons olive oil, 1/4 cup cornstarch, garlic powder, smoked paprika, half the salt, and half the pepper until evenly coated.
3. Spread the cauliflower in a single layer on the baking sheet and roast until golden and crisp, flipping halfway through. 25:00
4. While the cauliflower roasts, combine the rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed. 18:00
5. In a small bowl, whisk together the buffalo hot sauce and melted butter until combined.
6. In another small bowl, whisk together the Greek yogurt, chopped dill, chives, and lemon juice to make the herbed yogurt drizzle. Set aside.
7. Pat the fish fillets dry and season with the remaining salt and pepper, then dust both sides evenly with the remaining cornstarch, shaking off any excess.
8. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Sear the fish fillets until golden and crisp on each side and cooked through. 7:00
9. Remove the roasted cauliflower from the oven and toss it in the buffalo sauce mixture until well coated.
10. Divide the seasoned rice among bowls and top each with buffalo cauliflower and a seared fish fillet.
11. Drizzle generously with the herbed yogurt sauce and garnish with sliced celery and green onion before serving.