Smokey Roasted Buffalo Cauliflower

 

 

Smokey Roasted Buffalo Cauliflower

Ingredients

6 cups cauliflower large chunks (about 1 large cauliflower)
3 Tbsp. Safflower Oil
3 Tbsp. Hot Pepper Sauce
1 tsp. sugar
1 tsp. smoked paprika
1 1/2 tsp. finely minced garlic
1/2 tsp. smoked salt

Optional: 1 cup panko breading

Accompaniments:
Vegan Ranch salad dressing
Celery sticks
Carrots sticks

This roasted cauliflower has crunchy-spicy panko breading morsels on it.

  1. Preheat oven to 425-450 F, depending on how hot your oven is.  Mine is not too hot so I used 450 F and put it in convection roast setting if you have one.
  2. Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.
  3. Put cauliflower florets in a large bowl and drizzle with hot sauce mixture.  Combine thoroughly.
  4. If using panko breading, sprinkle the panko and if possible let them stick to the marinated florets.  Not all breading will stick to the cauliflower.
  5. Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.
  6. Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.
  7. Serve IMMEDIATELY or store in a container for salad when it is cold.

 

Cauliflower combined with spicy sauce before they are roasted.
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