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