Veggie Buffalo Cauliflower Skewers recipe

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Ingredients

10 wood or bamboo skewers, soaked in water for 30 minutes
¼ cup olive oil
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 head cauliflower, broken into 2-inch florets
½ cup ranch dressing
½ cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons crumbled blue cheese

Nutrition Info

325.2 calories
carbohydrate: 10.6 g
cholesterol: 11.3 mg
fat: 30.6 g
fiber: 4.2 g
protein: 4.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 2569.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Whisk together olive oil, salt and pepper in a mixing bowl large enough to hold the cauliflower. Add the cauliflower and toss until each piece is coated with the oil mixture.

  3. Skewer cauliflower pieces on pre-soaked skewers. Place skewers on a roasting rack.

  4. Roast in pre-heated oven for 30 minutes.

  5. While cauliflower is roasting, mix dressing and hot sauce together in a small mixing bowl.

  6. After 30 minutes, remove cauliflower from the oven and immediately paint them with the hot sauce mixture.

  7. Top with the blue cheese and serve immediately.

Recipe Yield

4 servings

Recipe Note

Race day will never be the same with this crowd-pleasing vegetarian appetizer that has just enough kick to change up your previous ideas about cauliflower. Hot sauce is painted onto roasted cauliflower and then sprinkled with blue cheese to provide a tangy lift.

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