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Buffalo Roasted Cauliflower Bowls

Buffalo Roasted Cauliflower Bowls


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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.



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