Ingredients:
1 head of cauliflower, cut into florets 2-3 tablespoons olive oil 1/2 cup Buffalo sauce (store-bought or homemade) 1/4 cup melted butter (you can use vegan butter for a dairy-free version) 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper to taste Blue cheese or ranch dressing for serving (optional) Chopped fresh parsley or green onions for garnish (optional)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the cauliflower florets and olive oil. Toss them until they are well coated with oil. Season with salt and pepper to taste.
- Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and have some golden-brown edges.
- While the cauliflower is roasting, prepare the Buffalo sauce. In a saucepan, melt the butter over low heat. Once melted, stir in the Buffalo sauce, garlic powder, and onion powder. Heat the sauce until it’s well combined and heated through. Adjust the spice level to your liking by adding more or less Buffalo sauce.
- Once the cauliflower is roasted to your desired level of tenderness, remove it from the oven. Drizzle the Buffalo sauce mixture over the roasted cauliflower florets, making sure they are well coated. You can also return the cauliflower to the oven for a few more minutes if you want the sauce to caramelize a bit.
- Serve the Buffalo roasted cauliflower hot, garnished with chopped parsley or green onions. You can also serve it with blue cheese or ranch dressing on the side for dipping.
