The Forked Spoon · by Jessica Randhawa★ 4.8 (672)
Buffalo Cauliflower Recipe
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 4%
CARBS 6G23% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 9G75% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower tossed in spicy Frank's RedHot sauce with garlic and lemon. Crispy-edged and tender, served as a crowd-pleasing appetizer for dipping into ranch or blue cheese.
starteramerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower (cut into bite-sized florets)
- ½ cup Frank's RedHot Sauce (plus more for serving)
- 2 tablespoons butter (melted)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 tablespoon fresh lemon juice (plus more for serving)
- ½ teaspoon salt (optional, to taste)
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 4%
CARBS 6G23% OF CAL
2G FIBER2G SUGAR1G OTHER
FAT 9G75% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1234mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 26mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.