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Tom's Buffalo Cauliflower


  • 1 head cauliflower
  • 1/4 cup olive oil
  • 1/2 cup hot sauce (Frank's)
  • 1/2 stick salted butter (3 ounces)
  • 1 large clove of garlic, minced
  • 1/2 teaspoon kosher salt


Preheat oven to 450°.

Chop the cauliflower into bite size pieces and florets and toss it with the olive oil.

Spread the chopped cauliflower onto a large roasting pan and roast for 20 minutes (or until golden brown)

While the cauliflower is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the florets and stir to combine.

Remove the cauliflower from the oven and transfer to the bowl and toss with the sauce. Serve warm with a side of blue cheese or ranch dressing.

Recipe Courtesy of Tom Ayling, Boston Organics Fleet Manager

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