Roasted Buffalo Cauliflower

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 large head of cauliflower (about 3 pounds)

1 teaspoon garlic powder

1/2 tsp of freshly ground black pepper

2 tablespoons extra-virgin olive oil

_______________________________________

4 tablespoons Sweet Baby Rays' Buffalo Wings Wing Sauce (this will be about mild heat)

2 tablespoons unsalted butter, melted

Optional, for serving: Ranch dressing or blue cheese dip, carrot and celery sticks and strips of bell pepper

Directions

Preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cauliflower from sticking.

Cut the cauliflower into large florets, about 2 to 3 inches in size. In a medium mixing bowl, toss the cauliflower with the cornstarch, garlic powder and pepper. Then drizzle in the olive oil and toss until lightly and evenly coated.

Arrange the florets evenly across the prepared baking sheet. Set the used bowl aside, but keep it nearby.

Roast the cauliflower for 20 minutes on the lower rack, then gently toss. Return the pan to the lower rack and bake until the cauliflower is tender and golden, about 10 more minutes.

Meanwhile, in your reserved bowl, combine the hot sauce and melted butter. Whisk to combine. Taste, and stir in another tablespoon of hot sauce if desired (it won’t taste as intense once it’s on the cauliflower). Once the cauliflower is golden, transfer it to the bowl and gently toss until the cauliflower is well coated.

Arrange the cauliflower on the pan in a single layer once again. Return the pan to the oven and bake until the cauliflower is blistered in spots, about 10 more minutes. Serve as desired.

Nutrition

• Serving Size: 1 side serving, no dip o
• Calories: 196
• Total Fat: 13.5 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Cholesterol: 15.3 mg
• Sodium: 410.8 mg
• Total Carbohydrate: 18.3 g
• Dietary Fiber: 5.8 g
• Total Sugars: 4.1 g
• Protein: 4.8 g