Buffalo-Roasted Cauliflower, Buttermilk Bleu Cheese Dressing
Fresh cauliflower is cut into florets, misted with olive oil and seasoned with sea salt and freshly-ground black pepper. Slow-roasted until tender-crisp and brown, then dressed with Buffalo sauce (equal proportions of Frank’s Hot Sauce and melted butter, with a dash of vinegar) and returned to the oven for a few more minutes to glaze.
Served hot with a cooling combination of crumbled bleu cheese, buttermilk, shaved celery, sour cream, chives, parsley and a squeeze of fresh lemon juice..
“Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.” –NutritionData
Brendy said,
September 6, 2012 at 8:48 am
Love the contrast of color and texture with the creaminess of the cheese and the healthiness of the combination…great summer cuisine!
Daisy said,
September 24, 2012 at 10:11 am
What temperature should I set my oven to? And for about how long?
Ren said,
September 24, 2012 at 12:07 pm
Preheat your oven to 400 degrees.
Trim cauliflower into bite-sized florets, as uniformly as possible. Save stems and stalks for another use, if you like.
Toss the cauliflower with a little sea salt, black pepper and olive oil, then arrange on a baking sheet.
Roast 20 minutes, then remove from oven and turn the partially-browned cauliflower over. Return to oven and continue to roast until nicely browned, another 10-20 minutes depending on size.
Enjoy!
Daisy said,
September 26, 2012 at 10:05 am
Thanks, Ren! Looking forward to trying this!
Buffalo Roasted Cauliflower ***MAD*** | ketocook said,
October 22, 2012 at 12:14 pm
[...] Sauce because I LOVE IT! I also love roasted vegetables, so when I saw a version of this recipe here, I had to try it for myself. It turned out wonderful! I added some of the La Tortilla Factory [...]