Cauliflower, a member of the “trendy trio” of vegetables, along with kale and brussel sprouts, has earned a special place in my heart. Add spicy buffalo sauce and you had me at cauliflower! What’s better than a hit of spiciness while getting your fiber, folate and Vitamin C in a nutrient dense, low in carbohydrates, low in fat vegetable? The hot sauce seeps into the florettes giving you a taste of heat with every bite. And only 3 ingredients! To me it’s a win-win! I guarantee everyone will be impressed when you bring a whole cauliflower to the table! Perfect for Meatless Monday. Just cut in wedges, serve with a salad and you’re all set!
Whole Roasted Buffalo Cauliflower
1 (2 lbs.) cauliflower, green leaves removed
8 Tbs. butter, melted
1/3 cup hot sauce
blue cheese dressing and celery sticks, serving suggestion
1. Preheat oven to 400F.
2. Combine butter and hot sauce. Generously brush all of cauliflower with hot sauce mixture, top, bottom and inside.
3. Roast cauliflower on baking sheet with shallow sides until tender, 30-40 minutes. Just pierce with a sharp knife to check if it’s soft and tender.
4. Transfer to serving dish and brush with remaining hot sauce mixture.
5. Cut in wedges and serve with blue cheese dressing and celery sticks, if desired.
Makes 6-8 wedges.
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