Buffalo Cauliflower
There’s a wildly expensive grocery store here in LA that makes some of the most insane Buffalo cauliflower I’ve ever had - hello Erewhon I love you but I’ll be broke if I shop there every week. So instead of going there every time the craving strikes, I do myself (and my wallet) a favor by making my own version at home.
Servings: 4 people
Equipment
Ingredients
- 1 large head cauliflower cut into medium sized florets
- 1 tablespoon olive oil
- ½ cup Frank's RedHot Sauce plus more for serving
- 2 tablespoon butter melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt and freshly cracked black pepper
- Garlic labneh to serve
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Transfer cauliflower florets to a large bowl and toss with olive oil, lemon juice, garlic powder, salt and pepper. Spread the cauliflower in a single layer on the parchment lined baking sheet and bake for 25-30 minutes, gently tossing the cauliflower halfway through cooking to ensure even roasting.
- After 25-30 minutes, remove. In a small bowl whisk together the hot sauce and melted butter. Turn the oven to broil. Pour the hot sauce mixture over the cauliflower florets and toss well to coat.
- Transfer the sheet pan back into the oven and cook for an additional 2-3 minutes until extra crispy. Adjust seasoning as needed.
Notes
- Watch carefully when broiling so the parchment paper doesn't catch on fire.
- You can make this dish vegan by replacing the butter in the sauce with a plant-based substitute.
Nutrition
Calories: 136kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1610mg | Potassium: 638mg | Fiber: 4g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 103mg | Calcium: 49mg | Iron: 1mg