You get the drill by now. We’re going to start similar to the Cauliflower Piccatta or the Cauliflower Carbonara – by traditionally roasting our cauliflower florets – then taking it the extra flavor mile with the addition of buffalo of sauce and blue cheese so here we go!
SHOPPING LIST: 3 heads of cauliflower, crumbled blue cheese, buffalo sauce, butter, scallions, salt, pepper, garlic powder
Preheat your oven to 375. Again, I happen to ALWAYS use the convection function on my oven when roasting vegetables, so if you have that, it helps your cauliflower brown quicker. Remove the florets from your cauliflower and lay on a sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and toss well so all of the florets are equally coated in oil and seasoning. You are only going to roast your cauliflower for 30 minutes because you want them to retain their texture more so than in other applications.
Using your favorite buffalo sauce (Noble Made is great and Jake’s Grillin is my FAV!), combine 1/2 cup your preferred buffalo sauce. Melt 2 tB. of butter and combine your buffalo sauce and your butter and mix well. Toss the cauliflower in your buffalo sauce mixture and BROIL for 5-10 minutes until your florets are blistered (this is why you don’t want to over-cook your cauliflower before-hand because it’s getting BLASTED at the end). After plating your cauliflower, top with crumbled blue cheese and sliced scallions. The scallions not only add a pop of color but the acidic crunch of these mild green onions helps break up the innate richness of the buttery buffalo sauce.