Cauliflower has always been a favorite vegetable in our house. When my kids were infants I used to make homemade baby food, and puréed cauliflower was always at the top of their favorites list. It still is, though now– obviously– they prefer it in the crunchy form. I pack it into their lunches everyday. And it’s not just my kids that love this wonderful vegetable. I never tire of it because there are so many different ways to enjoy it. The version I’m sharing with you today is so simple that I feel a little silly even giving a “recipe” for it. But, I also realize that sometimes a food blogger’s responsibility is more than sharing multi-step recipes. So here, I guess my goal is just want to you crave something so badly that you have to make it.
If you like buffalo sauce (and who doesn’t?), you’re going to want to make this. And if you like blue cheese, it’s a guarantee. Personally, I can’t get enough buffalo sauce. And that actually goes for most hot sauces. I’m an addict pure and simple. I’m not ashamed. Last time I checked, we had six different hot sauces in the refrigerator. And while, I love to make my own salsas and hot sauces, I haven’t actually taken the plunge and tried making my own buffalo sauce. Maybe I’ll give it a whirl this summer, but for now your favorite bottled version will work wonderfully. It is so addictive drizzled onto perfectly roasted cauliflower with pockets of melted blue cheese here and there. This is the perfect afternoon snack when you want big flavor, but you still want to stay on the healthy side. Devouring a huge head of cauliflower can’t be wrong. Am I right? You’ll see when you give it a try. Enjoy!
The Recipe: Buffalo Cauliflower with Blue Cheese
1 large head of cauliflower, broken into small florets
bufflalo sauce ( I love Frank’s Buffalo Sauce)
crumbled blue cheese
celery sticks, for serving
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Toss the cauliflower florets with a drizzle of olive oil and a sprinkle of salt. Roast until a deep golden color begins to develop, flipping once to brown all sides. When the cauliflower is tender enough for your liking (much will depend upon how big the pieces are), about 25 minutes or so, remove from the oven. Toss with buffalo sauce using a utensil to coat all sides, then sprinkle with a bit of blue cheese. Return to oven for a couple of minutes until the blue cheese has melted. Remove from oven and serve with celery sticks. Enjoy!
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