Oven Roasted Sprouting Cauliflower with Garlic Infused Buffalo Honey Sauce

The flavors of wing night, but make it meatless! This oven roasted sprouting cauliflower paired with a buffalo honey sauce infused with freshly roasted garlic will help you have the meatless Monday/vegetarian “wing night” of your dreams.

If you question whether or not you can eat an entire plate of cauliflower, I can assure you it’s an easy task to do when you make this recipe. This dish is perfect for an appetizer, snack, side dish or light meal. If you’d rather have “real deal” wings, I recommend still making the quick and easy garlic infused honey buffalo sauce to use. Happy cooking and eating!

Serves One to Two

  • 1 Bag (~6 Heaping Cups) of Sprouting Cauliflower, Separated into Similar Sized Pieces (Some pieces will still be larger and some smaller – that is ok!)
  • 2 Tablespoons Olive Oil
  • 5 Large Cloves Garlic, Peeled
  • 2 Tablespoons Raw Honey
  • 1/4 Cup Buffalo Sauce/Hot Sauce of Choice
  • Optional Additions: Sea salt, black pepper, chili flakes, fresh herbs, extra seasonings of choice Directions
  1. First, preheat your oven to 375 degrees Fahrenheit.
  2. Next, rinse your cauliflower and divide into similar sized pieces if possible and peel your garlic cloves.
  3. Line a sheet pan with parchment paper. Place your cauliflower and garlic cloves on top, drizzle with olive oil and use your hands to mix all ingredients to thoroughly coat the garlic and cauliflower.
  4. Spread cauliflower and garlic evenly on the pan. Try to avoid overlap to ensure even cooking.
  5. Cook the cauliflower and garlic for 15 minutes, flip/toss, and then for an additional 15 minutes (30 minutes total). You should notice the cauliflower stalks are tender and heads slightly crisped.
  6. After everything is cooked, first remove the garlic from the pan. Either mash the garlic in a bowl with a fork or place in a food processor, combining with the honey and buffalo sauce. I hand mixed my sauce which resulted in a chunkier topping. Using a food processor will result in a smoother blend.
  7. To serve, either toss your cauliflower directly in the sauce and plate, drizzle sauce over top, or serve on the side as a dip. Top with seasonings of choice.
  8. Enjoy!
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.

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