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
- 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.
- Preheat the oven to Convection Roast 425° F.
- 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.
- 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.
- While the cauliflower is roasting, make the buffalo sauce by whisking together the hot sauce and butter. Set aside.
- Transfer the roasted cauliflower to the mixing bowl with buffalo sauce. Toss to coat evenly and then transfer to a serving platter.
- Buttermilk can be drizzled over the top or served on the side.