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

0 thoughts on “Buffalo-Roasted Cauliflower, Buttermilk Bleu Cheese Dressing

  1. Love the contrast of color and texture with the creaminess of the cheese and the healthiness of the combination…great summer cuisine!

    • 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.


  2. Pingback: Buffalo Roasted Cauliflower ***MAD*** | ketocook

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