• Megan Sullivan

Roasted Buffalo Cauliflower

Cauliflower is one of the most versatile and one of my favorite vegtables to cook with. I think of it as a blank canvas that you can do just about anything with.


For The Cauliflower:

Cauliflower, 1 Large head chopped into medium florets - should be around 8 cups

  • Cauliflower, 1 large head chopped into medium size florets (should be around 8 cups)

  • 3 tablespoons avaocado oil or extra-virgin olive oil

  • Salt & Pepper to Taste

For The Buffalo Sauce:

  • 4 tablespoons butter

  • 1/3 cup buffalo-style hot suace

  • 1/2 tablespoon garlic powder


  1. Pre-Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. We are going to end the cooking under the broiler.

  2. In a large bowl, mixthe cauliflower with oil to evenly coat, then season with salt and pepper to taste.

  3. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.

  4. As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.

  5. Remove cauliflower from the oven and turn on the broiler.

  6. Toss the Cauliflower into the hot-sauce and butter mixture to fully coat.

  7. Using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.

  8. Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

* Serve with your favorite Ranch (Mine is the Vegan Fabalish Ranch) or Blue Cheese Dressing.