Description
This roasted buffalo cauliflower is crispy, bold, and packed with anti-inflammatory benefits. One sheet pan, simple ingredients, and under 40 minutes. A vegetable recipe that actually delivers.
Ingredients
Scale
- 1 head of cauliflower chopped into florets (about 16 ounces)
- 2 tablespoons butter
- 4 tablespoons buffalo sauce
- 2 tablespoons orange or peach jam (or you can use honey)
- 1 bunch fresh chives for garnish
- (Optional) 3 tablespoons ranch dressing for dipping
Instructions
- Preheat oven to 450 F.
- Place the chopped cauliflower on a foil lined sheet pan. Drizzle with olive oil and season with salt and pepper.
- Roast 27 – 30 minutes or until browned and tender when poked with a fork.
- If you want crispier cauliflower, put it under the broiler for 1-2 minutes.
- While cauliflower is cooking, melt butter and jam/honey. Stir in buffalo sauce.
- Top the roasted cauliflower with the sauce. Toss to coat.
- Garnish with chopped chives and serve with ranch dressing.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: oven