Buffalo Cauliflower
Keep the cauliflower florets large enough to be bite-size if possible knowing that they shrink when roasted. Store leftovers in the refrigerator for a few days. You can easily reheat these at 425℉ for about 10 minutes.
Servings: 4 servings
Calories: 313kcal
Ingredients
- 2 large cauliflower heads cut into florets
- ¼ cup olive oil or other oil
- 2 teaspoons garlic powder
- ½ cup hot sauce or smoked paprika sauce recipe below
Instructions
- Preheat your oven to 425℉ and prepare two baking sheets with parchment paper.
- Add the cauliflower florets and olive oil to a bowl and mix well to coat the florets with oil.
- Spread the florets across the baking sheets and sprinkle garlic powder on them.
- Bake the florets for 20 minutes on a lower oven rack.
- Gently turn the florets over to brown the other side and bake for another 10 minutes.
- Add all the florets to a bowl and pour the sauce over them. Mix to coat the florets with sauce.
- Spread the florets across the baking sheets again, pour the extra sauce over them, and bake for another 10 minutes.
- Serve warm with herb ranch dressing (recipe below).
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 880mg | Potassium: 921mg | Fiber: 6g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 161mg | Calcium: 67mg | Iron: 2mg
