You can serve Buffalo Roasted Cauliflower as an hors d'oeuvre with the blue cheese dressing on the side, as a side dish, or over a bed of greens (as in the photo above). If you go the salad route, try sprinkling on some roasted chickpeas as a classy (but not too classy!) alternative to croutons. The dressing can be made up to two days in advance and stored in an airtight container in the fridge.
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey.
- Active time: 15 minutes
- Total time:1 hour
- 1 large head cauliflower, cut into florets, about 4 cups
- 1 tablespoon olive oil
- Kosher salt
- 2 tablespoons butter, melted
- 1 tablespoon Frank's Red Hot Original, plus more to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 ablespoon apple cider vinegar
- 3 ounces good-quality blue cheese (such as Roquefort), crumbled
Adjust oven rack to middle position and preheat the oven to 425°F. Toss the cauliflower florets with the olive oil on a rimmed baking sheet. Sprinkle generously with salt. Roast, turning once halfway through, until the cauliflower is tender browned in spots, about 35 minutes.
Meanwhile, combine the sour cream, mayonnaise, vinegar, and blue cheese in a small food processor or blender and pulse until combined. Alternatively, in a small bowl, stir all ingredients together with a fork, breaking up any large chunks of blue cheese as you go.
Mix together the melted butter and Frank's Red Hot in a large bowl. Add the cauliflower and toss to combine. Serve the immediately with blue cheese dressing.