This cauliflower recipe has been getting a real work-out in my kitchen for the last month or two.
We eat a ton of plain roasted cauliflower to begin with, but this version seems to make good even better. It’s reminiscent of Buffalo Cauliflower, but everyday simple, with an easy brushed-on sauce, no oil and no batter. Almost naked, yet loads of flavor. Hope you like it too!
BUFFALO-INSPIRED ROASTED CAULIFLOWER
2 heads of cauliflower, cut into florets
1/4 cup tomato paste
1/4 cup water
2 teaspoons smoked paprika
2 teaspoons onion powder
generous dash of hot sauce (like Cholula)
kosher salt, to taste
sprinkle of Cajun seasoning
Preheat oven to 400 degrees.
Place cauliflower florets in a large nonstick roasting pan (Scanpan is my favorite). Roast uncovered for 40 minutes.
While cauliflower is roasting, in a small bowl mix together the tomato paste, water, smoked paprika, and onion powder. Set aside.
After cauliflower has roasted for 40 minutes, remove pan from oven. Brush or drizzle sauce over cauliflower. Using a silicone spatula or wooden spoon, stir gently but thoroughly, until all florets are coated nicely with the sauce.
Drizzle cauliflower with hot sauce. Sprinkle with salt and Cajun seasoning.
Roast cauliflower in the oven for another 10 minutes, or until tender.
Remove pan from oven and serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen