Buffalo Roasted Cauliflower Recipe
Cook through your crisper surplus with ease.
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.
Read more: The Crisper Whisperer: Buffalo Roasted Cauliflower
- Yield:4
- Active time: 15 minutes
- Total time:1 hour
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
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3.
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.
This Recipe Appears In
The Crisper Whisperer: Buffalo Roasted CauliflowerThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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