Friday, 4 December 2015

Fun Food Fridays - Buffalo Roasted Cauliflower

 I tried a piri piri roasted cauliflower appetizer a couple of nights ago at a restaurant and it was really good.  In my crop share this week I received a lovely little head of cauliflower and was tempted to try the same type of idea.  I didn't have access to a really good piri piri sauce, but I did have some hot sauce so I mixed it with some butter and minced garlic and roasted everything.

This recipe turned out delicious.  The cauliflower absorbed the sauce and the roasting process made the outside of the florets caramely and crunchy but the inside still had a bit of a crunch.  Cauliflower has the ability to become a bit of a chameleon in recipes.  Its fairly neutral flavour lends itself well to a variety of spices and different cooking styles.

This recipe was fun.  I've seen recipes suggesting that cauliflower can be a stand in for chicken wings.  I will say this, cauliflower florets roasted in hot sauce are good. But they are not chicken wings.  It is cauliflower.  Serving cauliflower using this recipe is still a great appetizer but don't let yourself be fooled that you won't miss chicken wings.

So why is cauliflower such a great vegetable beyond the fact that you can flavour it with pretty much anything?  Well.... 
    Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. -

Buffalo Roasted Cauliflower

by Denise Boyd Dunlop
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (Serves 4)
  • 1 medium cauliflower chopped into bit sized pieces
  • 1/4 cup butter melted
  • 1//4 hot sauce
  • 1 clove garlic crushed
Mix butter, sauce and garlic in a small bowl. Toss cauliflower coating thoroughly. Spread evenly on a parchment lined cookie sheet and roast in a preheated over at 400 degrees. Cook until browned lightly approximately 15 minutes, stirring halfway through cooking time.
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