• 2 heads cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided in half
  • ¼ teaspoon black pepper
  • ¼ cup hot sauce
  • 1 tablespoon and 1 teaspoon of white vinegar
  • 1 teaspoon of Worcestershire sauce
  • 1 garlic clove, minced
  • 2 tablespoons Forager Project® Sour Cream
  • 1 tablespoon chopped chives
  • 1 tablespoon dill leaves


Preheat oven to 450ºF and line a sheet pan with foil. Drizzle 1 tablespoon of olive oil directly onto foil and spread evenly.

Remove the outer green leaves from the heads of cauliflower and trim the stems. Cut cauliflower heads into 1½ inch steaks. Some florets will naturally break off.

Place cut cauliflower onto prepared sheet pan. Drizzle with remaining 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper. Roast in the oven for 20 minutes, flipping halfway through, until a golden brown crust forms.

While the cauliflower roasts, mix hot sauce, vinegar, Worcestershire sauce, minced garlic, remaining ½ teaspoon of salt and Sour Cream together in a bowl.

Arrange roasted cauliflower on a platter, drizzle with buffalo sauce and garnish with chopped chives and picked dill leaves.

Vegan Roasted Cauliflower with Tangy Buffalo Sauce - Square


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