Roasted Buffalo Cauliflower

“Even if you think you are not a fan of cauliflower, I think you will love this easy, fun way to eat it. It makes a great appetizer or party food. You won’t be sorry you gave this a try!”
– Carolyn

Ready in 60 minutes
Serves 6 people
140 calories per serving

Ingredients

3 pounds Cauliflower (may need to buy 2 heads)
2 tablespoons Corn starch
1 teaspoon Garlic powder
1/4 teaspoon Ground black pepper
2 tablespoons Olive oil
3-4 tablespoons Red hot sauce – to taste
2 tablespoons Butter melted
For Serving: Light ranch dressing and any other crudites

Method

Heat oven to 425 degrees with rack placed in lower 3rd of oven.
Line a large rimmed baking sheet with parchment paper.
Cut cauliflower into large florets. As they roast and caramelize they shrink. Put cauliflower in a large mixing bowl.
In a very small mixing bowl, stir together cornstarch, garlic powder and black pepper.
Sprinkle this mixture over the cauliflower and gently give it a stir to evenly coat. Then, drizzle on the olive oil and toss till evenly coated.
Spread cauliflower out in a single layer on parchment covered baking sheet. Keep big bowl handy for next step.
Roast cauliflower for 20 minutes and then gently toss. You will see caramelized roasted edges.
Return to oven for 2nd time for no more than 8-10 minutes until tender and golden.
In reserved big bowl, whisk melted butter and red hot sauce to combine.
Take cauliflower out of oven and put in big bowl and gently toss until evenly coated.
For the 3rd and final time, put cauliflower back into oven in single layer and roast until blistered in spots, about 10 minutes or less. Serve with Light Ranch Dressing.

Tips

You may notice my cauliflower was quite small as that was what was available that day. It was just 1 pound and was plenty for two people, though we could have eaten more! I scaled down all the other ingredients.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!