Nashville Hot Cauliflower Rice Bowl

This spicy, southern-inspired Nashville Hot Cauliflower Rice Bowl is just as delicious as it looks! Snap a pic and share this mouth-watering meal on social media.

(3 votes, average: 3.33 out of 5)

Nashville Hot Cauliflower Rice Bowl

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 45 mins


  • 1 bag Success® White Rice
  • 1 cup water
  • 1/3 cup rice wine vinegar
  • 2 tbsp granulated sugar
  • 2 1/2 tsp salt, divided
  • 2 cups cucumber, thinly sliced
  • Canola oil, for frying
  • 1 1/4 cups gluten-free flour
  • 1 cup soy milk
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 6 cups cauliflower florets
  • 1/3 cup cayenne pepper hot sauce
  • 1 tbsp black sesame seeds
  • 1 tbsp red chili flakes


Cauliflower Versatility

Often overlooked, cauliflower landed the starring role in this rice bowl! We’ve swapped out the chicken wings for a plant-based alternative in this meal inspired by Nashville hot wings. Cauliflower is an incredibly versatile ingredient. Here, we bread it, fry it and coat it in hot sauce for a perfectly tender bite that both meat-eaters and vegetarians alike can enjoy!

Cauliflower also works perfectly in other places you might be surprised to discover. Try it in our Quinoa Cauliflower Crust Pizza or a Curry Cauliflower Buddha Rice Bowl. You’ll be impressed at how much cauliflower can do!

Elevated Rice Bowls

A great way to elevate your meals in a bowl is by choosing quality and tasty ingredients, along with a variety of colors. After all, we eat with our eyes first! This rice bowl combines white rice with red hot cauliflower and green pickled cucumber to keep you coming back for more.

Want more tips to elevate your rice bowls? Take a look at our guide on how to elevating your meals in a bowl to make them delicious and shareable with friends and family! Looking for a new dinner idea? Try our: simple Spanish rice recipe.

  • Make these spicy cauliflower “wings” with rice for a hearty, plant-based meal sure to impress. Pickled cucumbers on top add a refreshing touch.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Whisk together water, vinegar, sugar and 1 1/2 teaspoons salt until dissolved. Place cucumbers in a small bowl or jar; pour vinegar mixture over top, ensuring cucumbers are submerged. Let stand for at least 15 minutes before using.

    Step 3

  • Meanwhile, pour enough oil to come at least 3 inches up the side of a deep, heavy pot. Heat the oil until a deep-fry thermometer reaches 375°F. Whisk together the remaining salt, flour, soy milk, garlic powder, onion powder and cayenne pepper in a medium bowl until smooth. Dip cauliflower florets into batter, shaking off excess. Fry, in batches, for about 7 minutes or until golden brown. Drain and toss with hot sauce.

    Step 4

  • Divide rice evenly among 4 bowls. Top with fried cauliflower and quick-pickled cucumbers; sprinkle black sesame seeds and chili flakes over top.

    Recipe Tip

    Refrigerate leftover quick-pickled cucumbers for up to one week.