The Forked SpoonBuffalo Cauliflower Recipe
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Ingredients
Serves 4- 1 large head of cauliflower (cut into bite-sized florets)
- 1 tablespoon fresh lemon juice (plus more for serving)
- 1 tablespoon olive oil
- ½ cup Frank's RedHot Sauce (plus more for serving)
- ½ teaspoon garlic powder
- ½ teaspoon salt (optional, to taste)
- 2 tablespoons butter (melted)
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Steps
- Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Step 2
Prep the cauliflower: Cut the cauliflower into evenly sized florets and pat dry if needed (dry florets roast better).
- Step 3
Make the buffalo sauce: In a large mixing bowl, whisk together the ½ cup Frank's RedHot sauce, 2 tablespoons of melted butter, 1 tablespoon olive oil, ½ teaspoon garlic powder, and 1 tablespoon of fresh lemon juice until smooth.
- Step 4
Coat the cauliflower: Add the cauliflower florets to the bowl and toss until evenly coated.
- Step 5
Arrange on the pan: Spread the florets in a single layer on the prepared baking sheet. Leave space between pieces so the cauliflower roasts instead of steaming.
- Step 6
Bake: Roast for 20-25 minutes, tossing once halfway through, until tender and lightly browned around the edges.
- Step 7
Serve: Enjoy immediately with ranch or blue cheese dressing and your favorite crunchy veggies for dipping.
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Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Source: The Forked Spoon
