Buffalo Cauliflower
Ingredients
The cauliflower
The coating
-
2
tablespoons
cornstarch
-
1
teaspoon
garlic powder
-
10
twists
freshly ground black pepper
-
2
tablespoons
extra-virgin olive oil
The sauce
-
3 to 4
tablespoons
Frank’s red hot sauce
-
2
tablespoons
unsalted butter
Optional accompaniments
-
to taste
Ranch dressing or blue cheese dip
-
to taste
carrot sticks
-
to taste
celery sticks
-
to taste
strips of bell pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the cauliflower into large florets, about 2 to 3 inches in size.
- In a bowl, toss the cauliflower with cornstarch, garlic powder, and pepper, then drizzle with olive oil and mix well.
- Spread the florets on the baking sheet and roast for 20 minutes, then toss and roast for another 10 minutes until golden.
- In the reserved bowl, mix the hot sauce and melted butter, then add the roasted cauliflower and toss to coat.
- Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes until blistered.
- Serve with optional accompaniments as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
500mg
Cholesterol
10mg
You might also like