Buffalo Cauliflower
- 1-2 Heads of Cauliflower, Cleaned and Cut into Florets
- 1/2-3/4 Cup Frank’s Red Hot (or hot sauce of your choice- I mix in Siracha, various hot sauces – a dash of this and that, etc.)
- 1/2 Cup oil (I use regular canola oil or olive oil)
- (I do have a cayenne infused olive oil I splash in here if I have it)
- 1 Tbsp Garlic Powder
- Salt and Pepper to Taste
Ingredients
- Cut Cauliflower into florets and set aside
- Mix marinade ingredients, pour over cauliflower. (I do all of this in a gallon sized ziplock baggie)
- Coat Cauliflower evenly, and refrigerate for several hours to overnight.
- Remove Cauliflower, straining the excess marinade away if possible.
- Place Cauliflower on a cookie sheet and roast in the oven at 375*
- Halfway through the cooking time, (25 minutes) turn Cauliflower over to cook evenly.
- Remove from the oven when Cauliflower is browned and cooked through.
Find it online: https://mythankfultable.com/2017/10/19/buffalo-cauliflower/