Roasted Buffalo Cauliflower
You know that cold snap I was talking about the other day? Well it turned into a day full of muggy, hot weather threatening to rain. September is typically a hot month here in San Diego, but we are having some wacky weather that is reminiscent of an east coast summer day. Despite the sudden swing in weather, I still wanted to roast some cauliflower in the oven. I have been thinking about this recipe for days now, so not even some muggy weather will stop me from making this. With autumn weather and football season, I have had buffalo flavor in my mind. So I opted for this recipe. The fresh cauliflower with the buffalo sauce was a perfect combination. This recipe is great as a side dish or great for a football party.
1 head of cauliflower, cut into florets
4 tablespoons of olive oil
2 teaspoons salt
freshly cracked pepper to taste
1/2 cup of Frank's hot sauce
Preheat the over to 400 degreees Fahrenheit. Cut a head of cauliflower into the florets and discard the stem. Trim as much of the stem off the florets. Place all the florets into a large bowl.
In the large bowl, add the half the olive oil to the cauliflower. Toss with your hands to coat the florets in the oil. And a couple of tosses, add the other half of the oil to the bowl and continue to toss, making sure the oil is coating all the florets well.
Once the oven is preheated, place the oiled florets onto two baking sheets lined with parchment paper. Spread the florets evenly over the two pans and place into the oven. Salt and pepper the florets to taste. Cook for 20 minutes, monitoring to make sure the florets do not overcook.
Remove the florets from the oven and allow to cool for about 5 minutes. Place all of the florets into a large heat resistant bowl. Drizzle half the buffalo sauce on the florets, toss with a wooden spoon, then add the other half and toss again. Top with from fresh or dried parsley (I used dried because that is what I had) and enjoy!