Roasted Cauliflower With Butter + Hot Sauce
This cauliflower offers a similar appeal to Buffalo chicken wings. When it's crisp and hot, the cauliflower gets tossed with butter and hot sauce. You could serve this drizzled with blue cheese dressing.
For a cheesy sauce idea as well as a use for the vegetable's leaves, see the variations, below.
1 large head (about 2½ pounds) cauliflower, cut into bite-size florets (about 8 cups)
3 tablespoons olive oil
Kosher salt
3 tablespoons unsalted butter, melted
1 tablespoon of your favorite hot sauce, or more as needed
Large handful coarsely chopped fresh cilantro or chives, for serving (optional)
Preheat the oven to 425 degrees.
Spread the cauliflower florets on a rimmed baking sheet. Drizzle with the oil and sprinkle with ½ teaspoon of the salt. Use your hands to toss them until evenly coated. Roast (middle rack) for about 35 minutes, stirring now and then, until the cauliflower is softened and browned.
Whisk together the butter and hot sauce in a large bowl. Add the hot cauliflower to the bowl and toss to coat. Taste and season with more salt and/or hot sauce.
Transfer to a serving platter, sprinkle with the cilantro or chives, if using, and serve right away.
Variations: To make Roasted Cauliflower With Cheddar Sauce, omit the butter and hot sauce step in the directions above. Combine 1 tablespoon unsalted butter and 1 tablespoon flour in a small saucepan over medium heat, whisking until light brown. Slowly whisk in ½ cup whole milk; cook for about 1 minute, until thickened. Add 2 large handfuls of coarsely grated mild cheddar cheese (because mild cheese will be creamier than sharp). Taste and season with salt and/or pepper and hot sauce; whisk in more milk, a tablespoon at a time, as needed to create a more pourable sauce. Drizzle the sauce over the just-roasted florets and serve hot.
To make Sauteed Cauliflower Leaves With Garlic, look for heads of cauliflower at the farmers market that have bright green, crisp leaves hugging the exterior. Coarsely chop them and add to a large skillet with olive oil, minced garlic and a pinch of crushed red pepper flakes (all to taste). Cook for about 5 minutes over medium heat, until just wilted. Season lightly with salt and sprinkle with fresh lemon juice (to taste).
Serves 4
Nutrition | Per serving: 220 calories, 4 g protein, 10 g carbohydrates, 20 g fat, 7 g saturated fat, 25 mg cholesterol, 230 mg sodium, 4 g dietary fiber, 4 g sugar