Roasted cauliflower with butter and hot sauce (Serves 4)

This cauliflower offers a similar appeal to buffalo chicken wings. When it’s crisp and hot, the cauliflower is tossed with butter and hot sauce. You could serve this drizzled with blue cheese dressing.


1 large head (about 1kg) cauliflower, cut into bite-size florets (about 8 cups)

3 tbsp olive oil

Kosher salt

3 tbsp unsalted butter, melted

1 tbsp of your favourite hot sauce, or more as needed

Large handful of coarsely chopped fresh cilantro or chives, for serving (optional)


Preheat the oven to 220°C.

Spread the cauliflower florets on a rimmed baking sheet. Drizzle with the oil and sprinkle with ½ teaspoon of the salt.

Use your hands to toss them until evenly coated.

Roast (middle rack) for about 35 minutes, stirring now and then until the cauliflower is softened and browned.

Whisk together the butter and hot sauce in a large bowl. Add the hot cauliflower to the bowl and toss to coat.

Taste and season with more salt and/or hot sauce.

Transfer to a serving platter, sprinkle with the cilantro or chives, if using, and serve right away.


To make roasted cauliflower with cheddar sauce, omit the butter and hot sauce step in the directions above.

Combine 1 tablespoon unsalted butter and 1 tablespoon flour in a small saucepan over medium heat, whisking until light brown.

Slowly whisk in ½ cup full cream milk and cook for about 1 minute until thickened.

Add 2 large handfuls of coarsely grated mild cheddar cheese (because mild cheese will be creamier than sharp).

Taste and season with salt and/or pepper and hot sauce; whisk in more milk, a tablespoon at a time, as needed to create a more pourable sauce.

Drizzle the sauce over the just-roasted florets and serve hot.

The Washington Post