Buffalo Cauliflower with Cilantro Buttermilk Dressing - VeryVera

Buffalo Cauliflower with Cilantro Buttermilk Dressing

  • Prep Time: 15m
  • Cook Time: 22m

Ingredients

Dressing

  • 1 tsp. fresh garlic, minced
  • 1 tsp. fresh shallot, minced
  • 1/4 c cilantro leaves, chopped
  • 1 tsp. fresh parsley, chopped
  • 1 tsp. fresh chive, chopped
  • 2 tbsp. sour cream or plain Greek yogurt
  • 1/2 c mayonnaise
  • 8 oz buttermilk
  • 1 tsp. champagne vinegar
  • 1 tsp. Penzy’s green goddess herb blend (bloom in 1 Tbsp. of warm water)
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. salt
  • 1 tsp. black pepper

Cauliflower

  • 5 lb cauliflower florets (about 2 large heads of cauliflower)
  • 4 tbsp. cornstarch
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4 tbsp. extra virgin olive oil

Buffalo Sauce

  • 1/2 c buffalo style hot sauce
  • 1/4 c unsalted butter, melted

Instructions

  1. Combine all buttermilk dressing ingredients into a blender and blend until smooth. Place in the refrigerator until ready to serve. Dressing can be refrigerated for 3-5 days in an airtight container.
  2. Preheat the oven to Convection Roast 425° F.
  3. In a medium mixing bowl with the cauliflower, add the cornstarch, paprika, garlic powder, salt and pepper. Toss to coat evenly. Drizzle with olive oil and continue tossing to coat evenly again.
  4. Arrange the florets evenly on a parchment lined rimmed baking sheet. Roast the cauliflower on the middle rack for 18-22 minutes until golden brown and tender.
  5. While the cauliflower is roasting, make the buffalo sauce by whisking together the hot sauce and butter. Set aside.
  6. Transfer the roasted cauliflower to the mixing bowl with buffalo sauce. Toss to coat evenly and then transfer to a serving platter.
  7. Buttermilk can be drizzled over the top or served on the side.