Even the biggest chicken wing fans will be wowed by this impressive Buffalo cauliflower dish. We slather a whole head of cauliflower (no chopping needed) with spicy Buffalo sauce, then roast it until glazed and tender. We top it off with tangy ranch dressing, crumbly, briny queso fresco and refreshing celery leaves. If you prefer blue cheese dressing with everything Buffalo, simply swap in blue cheese dressing and crumbled blue cheese – either way it’s a win for vegetarians and meat lovers alike!
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 large head cauliflower (2 1/2 to 3 pounds)
- 1 stick (8 tablespoons) unsalted butter, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 cup Buffalo sauce
- 1/2 cup crumbled queso fresco (about 2 ounces)
- 1/2 cup celery leaves
- 1 tablespoon chopped fresh chives
- 3 tablespoons ranch dressing, plus more for serving
- 3 celery stalks, cut into 3-inch sticks
- 2 large carrots, peeled and cut into 3-inch sticks
Instructions
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom so the cauliflower sits flat.
- Melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, celery salt, paprika, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until the spices are slightly toasted, about 1 minute. Add the Buffalo sauce and whisk to combine. Bring the hot sauce to a simmer over medium heat and cook, stirring occasionally, until warm, 1 to 2 minutes.
- Brush the cauliflower with half of the Buffalo sauce, making sure to get into every nook and cranny so no white parts are showing. Transfer the cauliflower to the prepared baking sheet and roast until lightly golden and tender (a skewer inserted into the center should go in with just a little resistance), about 30 minutes. Brush the cauliflower with all but 2 tablespoons of the remaining Buffalo sauce and continue to bake until tender (a skewer should be easily inserted into the center of the cauliflower), 20 to 25 minutes. Brush with the remaining 2 tablespoons of Buffalo sauce and let cool for 10 minutes.
- Meanwhile, combine the queso fresco, celery leaves and chives in a small bowl. Brush the ranch dressing just on the top of the cauliflower then press the queso blanco mixture into the dressing. Cut the cauliflower into thick wedges and serve with celery sticks, carrot sticks and more ranch dressing on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 403 |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 10 g |
| Cholesterol | 74 mg |
| Sodium | 1030 mg |