Whole Roasted Buffalo Cauliflower
User Reviews
5
Whole Roasted Buffalo Cauliflower
Description
In Whole Roasted Buffalo Cauliflower, the intact cauliflower is carefully prepared to maintain its structure before being coated with a mix of garlic powder, smoked paprika, salt, and pepper, which creates a mildly smoky and savory outer layer when roasted. Olive oil helps the seasoning adhere and encourages browning in the oven. Covered roasting at 375°F softens the cauliflower through gentle steam and heat, followed by uncovered roasting for a deeper caramelization and tenderness.
After roasting, drizzling with buffalo wing sauce gives a spicy tang that complements the cauliflower’s mild flavor. The crumbled blue cheese adds a creamy, sharp contrast, while fresh chopped cilantro, chives, and green onions contribute bright herbal notes and a crisp finish to the dish. Slicing the cauliflower for serving reveals tender interiors coated with bold toppings.
This approach turns a simple vegetable into a hearty, flavorful option suitable as a main for vegetarians or as a side to grilled meats. The combination of textures—from soft cauliflower to creamy cheese and fresh herbs—creates interest for both the palate and presentation.
Ingredients
- 1 cauliflower stem and leaves removed, large
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- buffalo wing sauce for drizzling
- ⅓ cup blue cheese crumbled
- ⅓ cup cilantro fresh
- 2 tablespoons chives chopped
- 2 green onion thinly sliced
Instructions
- Preheat the oven to 375 degrees F. Remove the stem and outer leaves from the cauliflower gently, keeping the entire thing intact. Stir together the garlic powder, smoked paprika, salt and pepper.
- Place the cauliflower in a large oven-safe (I like cast iron) skillet and drizzle on the olive oil. Rub it all over so each bit it coated. Sprinkle on the spices so they are evenly dispersed. Cover the cauliflower and top of the pan with aluminum foil. Roast for 30 minutes.
- After 30 minutes, remove the foil and roast for 1 more hour, or until tender.
- Remove the cauliflower from the oven and drizzle all over with the buffalo sauce. Sprinkle on the cheese, then cilantro, chives and green onions.
- Slice and serve!
User Reviews
Overall Rating
5
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