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
Love the contrast of color and texture with the creaminess of the cheese and the healthiness of the combination…great summer cuisine!
What temperature should I set my oven to? And for about how long?
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!
Thanks, Ren! Looking forward to trying this!
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