Cauliflower

Buffalo Cauliflower

“Cauliflower is nothing but cabbage with a college education” – Mark Twain.

Ok, true confession. I love this vegetable. Raw, steamed, riced, and my personal favorite, buffalo style. It’s a stinky veggie, but it is a good one. I love how the florets are a creamy white and solid, how they crunch when raw, and have a meaty texture when cooked, and how they rice up or mash-up and fake out the potato lovers in all of us. Does my house smell like a locker room after the team ate chili? Well, there is always the trade-off. Open a window and cook this precious vegetable.

This recipe is quick to prepare and easy to make. Simply cut the cauliflower head into florets, marinate in a hot sauce, then roast in the oven. I use a basic hot sauce – you can up the ante for this recipe and add cayenne, hot pepper seeds, whatever you’ve got in your spice arsenal. I like to not breathe fire when I eat, typically. But these are still hot in the spicy sense. Thus the name.

Marinated Buffalo Cauliflower

This is a weekly recipe in my house. I do a lot of meal prep for the week on Sunday, so come fall, when the cauliflower is abundant, you will find me roasting this very recipe for my lunches for the week.

I have seen recipes where you put a breading on the cauliflower, then fry or bake it, but I have found that the simplicity of this recipe and the fact that it is essentially a marinated roasted vegetable make it a

healthy and versatile option.  I will put this over a salad, serve it as a side dish, eat it instead of wings when I order them for the kids, and just all around enjoy it. It’s got kick, it opens the sinuses when you make it, hey…all things good.

I let the cauliflower marinate over night, then roast in a 375* oven until it is browned and cooked through, approximately 50 minutes. Half way through the cooking time , I pull the sheet pan out of the oven and toss the cauliflower so it roasts equally on all sides.

Buffalo Roasted Cauliflower

This is delicious right out of the oven, or as a cold topper for salad. It gives that “Meatless Monday” a fun twist, and I got my anti-vegetable eater in my life (you know who you are) to try it…and even like it. That’s a win-win.

I hope you enjoy this recipe, and as always…thank you for coming to the table!

Chrissy

Click Below for a Printable Recipe

Buffalo Cauliflower

Print Recipe

• 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

 

• Author: chrissy@mythankfultable.com

Ingredients

1. Cut Cauliflower into florets and set aside
2. Mix marinade ingredients, pour over cauliflower. (I do all of this in a gallon sized ziplock baggie)
3. Coat Cauliflower evenly, and refrigerate for several hours to overnight.
4. Remove Cauliflower, straining the excess marinade away if possible.
5. Place Cauliflower on a cookie sheet and roast in the oven at 375*
6. Halfway through the cooking time, (25 minutes) turn Cauliflower over to cook evenly.
7. Remove from the oven when Cauliflower is browned and cooked through.