Servings: 2 -4 appetizer servings
Ingredients
- 1 head of cauliflower
- 3 tbs olive oil
- juice of 1 lemon
- 2 garlic cloves pressed
- 1/4-1/2 tsp chili powder*
- 1/2 tsp garlic powder
- salt and pepper to taste
- For the buffalo sauce
- 1/2 c olive oil
- 1 c Frank's hot sauce**
- 3 cloves of garlic pressed
- pinch of salt
- 1/4-1/2 tsp of black pepper*
Instructions
- Preheat the oven to 425.
- While the oven is preheating, cut the cauliflower into small to medium sized florets, removing the big middle stem. Toss the florets with olive oil, lemon juice, crushed garlic, garlic powder, chili powder and salt and pepper until evenly coated. Spread the cauliflower out onto a cookie tray lined with aluminum foil and bake in the oven for 15 minutes.
- While the cauliflower bakes, make the buffalo sauce. Heat a small pot over medium low heat. Add the hot sauce, pressed garlic, olive oil, salt, and pepper and stir together. Cook for about 5 minutes or until warmed through.
- After the cauliflower has cooked for 15 minutes in the oven, remove from the oven and toss with half of the buffalo sauce until evenly coated. Put back in the oven and bake for an additional 5 minutes. Remove from oven and drizzle with the extra buffalo sauce. Serve as an appetizer with your favorite dressing or use as part of a meal. Enjoy!
Notes
*For the chili powder and black pepper, the amount you add is a bit subjective. Both of these ingredients add some heat so feel free to omit or use more to suit your taste.
**You can use any brand of hot sauce you like but Frank's is our favorite. Most brands of hot sauce have several spice levels available. We always use their Original Red Hot Sauce. However, if you like things more on the mild side, feel free to sub a milder sauce.
Tried this recipe?Let us know how it was!