Who says the cauliflower food trend is dead? I don’t know. I just write this stuff…like my recipe for Buffalo Thyme Roasted Cauliflower, which is pretty badass if I do say so myself! 

When I met Carmella, she was NOT a cauliflower person…at all. As she put it, cauliflower was broccoli that Bunnicula drained all of the juice from and left if on the side of the road. Just as I’ve come around to Brussels sprouts, she’s taken to cauliflower (Did you see our cheese sauce recipe?). She even asks me to make a bunch of cauliflower dishes like shawarma spiced steaks, cauliflower mash, and what you came here for…Buffalo Thyme Roasted Cauliflower.

Cauliflower seems to be one of the hot foods in recent years. Loads of restaurants are making vegan dishes, often “Buffalo-style” to replicate “wings,” but folks are getting creative. Me? Not so much. Why? Because I dig spicy food, especially when I make my own Buffalo sauce (I put that ish on everything…when possible).  So, I like to make a simple Buffalo Thyme Roasted Cauliflower bake. No “wings” and a whole lot of flavor…other than hot sauce. 

My recipe is simple, but “levels up” with fresh garlic and thyme and a little dried parsley. It’s not too herb-y, but the herbs add some depth that you won’t get from your everyday bottled hot sauce. 

I like to top it with something cool and light. Carm makes a mean lemon-dill cucumber yogurt sauce that pairs really well with this (whole other level ranch, if you ask me). She’ll post the recipe soon enough, and we’ll link it here! 

In the meantime, try this Buffalo Thyme Roasted Cauliflower bake and let me know what you think in the comments!