Buffalo Roasted Cauliflower Bowls

Ingredients

• 1 head cauliflower separated into medium, small florets
• 2 Tablespoons olive oil
• 1/4 Cup buffalo sauce
• To build bowls: mixed greens, vegetables of choice diced, chopped or sliced, ranch dressing

Directions

Preheat oven to 375°F and line baking sheet with parchment paper

In a large bowl, mix together oil, buffalo sauce and cauliflower until florets are evenly coated.

Spread cauliflower onto the parchment paper-covered baking sheet. Make sure that they are evenly spread out.

Bake the cauliflower for 35-40 minutes, allow to cool and assemble your bowls.

Nutritional Facts

Servings4

Calories Per Serving127

Folate equivalent (total)85µg21%

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.

• 6 cups small cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ¾ cup shredded extra-sharp Cheddar cheese, divided
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 2 scallions, thinly sliced, divided
• 4 tablespoons sour cream
• 4 slices cooked bacon, chopped

Preheat oven to 425 degrees F.

Toss cauliflower and oil together in a large bowl. Transfer to a large rimmed baking sheet roast until just tender, 12 to 15 minutes. Return to the bowl and stir in 1/2 cup Cheddar, 1/4 teaspoon pepper, salt and half the scallions. Divide the cauliflower mixture among 4 bowls, then top each with sour cream, bacon and the remaining cheese, scallions and 1/4 teaspoon pepper.