Buffalo Cauliflower with Chipotle Ranch Dip
Roasted cauliflower tossed with Buffalo sauce and served with chipotle ranch dip.
Equipment
- Food processor
Ingredients
For the Buffalo Cauliflower:
- 1 head cauliflower
- ¼ cup extra virgin olive oil
- 1 tsp. paprika
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. unsalted butter
- 2 tbsp. ketchup
- 2 tbsp. hot sauce
- 1 tbsp. honey
For the Chipotle Ranch Dressing:
- ½ cup mayonnaise
- ⅓ cup buttermilk
- 1 tbsp. minced red onion
- 2 cloves minced garlic
- 1 tbsp. chipotle peppers in adobo sauce
- ¼ tsp. black pepper
Instructions
- For the Buffalo Cauliflower:
- Preheat the oven to 425°.
- Break the cauliflower into small florets and wash and dry them well.
- Put the cauliflower in a bowl with the oil, paprika, salt, and pepper. Stir until the cauliflower is well coated with the oil.
- Spread the cauliflower out on a large baking sheet and roast it for 25 minutes.
- Meanwhile, in a small skillet, melt the butter.
- Stir in the hot sauce, ketchup, and honey, and stir until a sauce forms, about one minute.
- When the cauliflower is done, toss it in a large bowl with the butter sauce, and serve right away with the Chipotle Ranch Dip.
For the Chipotle Ranch Dip:
- Using a food processor, blend all the ingredients together until a smooth mixture is formed.
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