Vegan Buffalo Cauliflower

Our twist on roasted cauliflower is unexpected, but super flavorful - plus, it's vegan!

Image by Delish | Recipe adapted from Epicurious

Serves 2-4

1 head cauliflower, leaves removed
2 tbsp. plus 1 tsp. canola oil
Kosher salt and freshly ground black pepper
3/4 cup Raspberry Hot Sauce
1/2 cup (1 stick) vegan butter, cut into small pieces
1 tbsp. vegan blue cheese crumbles or more, to taste
For serving: vegan blue cheese dressing

1. Arrange a rack in the middle of the oven and preheat to 375°F.

2. Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tbsp. of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.

3. Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets.

4. In a medium saucepan over moderate heat, bring the hot sauce to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool.

5. In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough hot sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.

6. Serve with vegan blue cheese dressing.