Ingredients
3 stalks celery, 2 roughly chopped and 1 diced
2 large carrots, roughly chopped
1 medium onion, cut into wedges
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large head cauliflower
5 tbsp. butter, melted
1/3 c. hot sauce, such as Frank’s RedHot
1/2 tsp. garlic powder
1/4 c. ranch dressing, for serving
1/4 c. crumbled blue cheese, for serving
1 tbsp. freshly chopped chives, for serving
Preparation
Step 1Preheat oven to 400°. In a 9"-x-13" baking dish, toss chopped celery, carrots, and onion with oil and season with salt and pepper. Cut off leaves and stem from the cauliflower so it sits flat and place it over vegetables. Step 2Make buffalo sauce: In a small bowl, whisk together melted butter, hot sauce, and garlic powder and season with salt and pepper. Reserve ¼ cup for serving, then drizzle remaining buffalo sauce over cauliflower and brush evenly to coat. Step 3Roast until cauliflower is golden and tender, about 1 hour 25 minutes.Step 4Drizzle roasted cauliflower with ranch dressing and reserved buffalo sauce and sprinkle with blue cheese, diced celery, and chives.
