Name: Buffalo-Roasted Cauliflower & Broccoli Florets
Ingredients: 1 large broccoli tree (or two smaller stems); 1 small head cauliflower; 2 (12-ounce) bottles red wing sauce (We like Frank’s RedHot, because it’s made with natural ingredients.); ½ cup extra-virgin olive oil; 2 (8-ounce) boxes seasoned breadcrumbs (regular or gluten-free); Prepared lower-calorie blue cheese dressing; Celery sticks

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Buffalo-Roasted Cauliflower & Broccoli Florets

Health-seeking wing lovers and vegetarians alike will clamor for these slightly addictive, spicy morsels of broccoli and cauliflower. Cauliflower and broccoli florets make a fun replacement to chicken wings in this flavorful finger food.

Course: Lunch

Keyword: broccoli, buffalo, cauliflower, roasted, vegetarian

Servings:

Calories: 308kcal

Author: Kimberly Lord Stewart

Ingredients

1 large broccoli tree (or two smaller stems)
1 small head cauliflower
2 (12-ounce) bottles red wing sauce (We like Frank’s RedHot, because it’s made with natural ingredients.)
½ cup extra-virgin olive oil
2 (8-ounce) boxes seasoned breadcrumbs (regular or gluten-free)
Prepared lower-calorie blue cheese dressing
Celery sticks

Instructions

Preheat oven to 450°. Line two baking sheets with parchment paper.
Remove stem from broccoli, and core cauliflower. Cut into bite-sized florets. Wash and dry extremely well.
Stir wing sauce and oil in a large bowl. Add vegetables, and stir until well coated.
Place breadcrumbs in a pie plate. Dredge florets in the crumbs a few at a time. Set on baking sheet.
Bake 15–20 minutes, until golden brown.
Place on a serving platter, and serve with blue cheese dressing and celery sticks.

Nutrition

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