Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup buffalo sauce (store-bought or homemade)
- 2 tablespoons melted butter (optional for extra richness)
- Fresh parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare Cauliflower: Cut the cauliflower into bite-sized florets. Place the florets in a large bowl and toss with olive oil, salt, and pepper.
- Roast Cauliflower: Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast for about 20-25 minutes, flipping halfway through, until the edges are crispy and the cauliflower is tender.
- Prepare Buffalo Sauce: While the cauliflower is roasting, combine the buffalo sauce and melted butter (if using) in a small bowl. Stir to combine.
- Toss in Sauce: Once the cauliflower is roasted, remove it from the oven. Transfer the cauliflower to a large bowl and pour the buffalo sauce over it. Toss to coat evenly.
- Final Roast: Return the sauced cauliflower to the baking sheet and roast for an additional 5-7 minutes, or until the sauce has caramelized and the cauliflower is crispy.
- Serve: Garnish with fresh parsley and serve with lemon wedges on the side for an added zing.