This is the salad I make when I want a salad – but want to feel full, too. It’s so satisfying (and filling!) because it’s loaded with different flavors and textures. One of the things I do to boost the flavor here is “layer” my dressings. I start by tossing the salad base with a simple vinaigrette made from apple cider vinegar, lemon juice, raw honey, extra-virgin olive oil, and chopped fresh dill. I then top the base and Buffalo cauliflower with a generous drizzle of homemade blue cheese dressing. The combination really packs a punch!
CRISPY OVEN-ROASTED BUFFALO CAULIFLOWER
Serves 2-4
Notes (to get the cauliflower as crisp as possible):
1. Be sure to space the cauliflower well apart on the baking sheet to prevent it from steaming.
2. Allowing the cauliflower to “rest” in-between roasting and tossing it in the Buffalo sauce (and roasting again) gives it a moment to firm up.
INGREDIENTS
For the cauliflower:
1 head cauliflower, quartered, cored, and cut into bite-size florets
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
For the Buffalo sauce:
1/4 cup cayenne pepper sauce, such as Frank’s RedHot
2 tablespoons unsalted butter
1 tablespoon raw honey, plus extra for serving
Pinch of garlic powder
METHOD
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Spread the cauliflower on the baking sheet in a single layer, and drizzle with the olive oil. Season generously with salt and pepper, and toss to coat. (Alternately, you can prepare the cauliflower in a separate bowl.) Roast the cauliflower, tossing halfway through, until the edges are starting to crisp, about 20-25 minutes. Remove the pan from the oven, and allow the cauliflower to rest for 5 minutes.
While the cauliflower is roasting, make the Buffalo sauce. In a small saucepan set over medium-low heat, whisk together the hot sauce, butter, and honey, just until combined and the butter is melted.
Pour the Buffalo sauce over the cauliflower, and once again, toss to coat. Roast the cauliflower until tender and ever-so-slightly-charred. Remove the pan from the oven, and drizzle the cauliflower with additional honey, if desired. Eat on its own, atop a salad, or even in a taco!
