Winter vegetables don’t have to be boring… you may have noticed a variety of colors of cauliflower in your grocery store or local market. Whether this vegetable is white, orange or purple, they all taste basically the same. What influences the color?
Orange cauliflower is high in beta carotene (vitamin A). This vitamin is also found in carrots, pumpkins or sweet potatoes, giving them their orange color too.
Purple cauliflower is colored due to the natural presence of the antioxidant anthocyanin, also found in red cabbage and red wine.
Regardless of the color, cauliflower is a great choice for a winter vegetable. Not only is it delicious, it is also a good source of fiber, as well as vitamin A, folate and calcium.
Here’s one of our new favorite ways to enjoy this winter vegetable: Buffalo Roasted Cauliflower! It is truly to die for.
Buffalo Roasted Caulifower
For the cauliflower –
- 4 cups cauliflower, trimmed and cut into small florets
- 2 Tablespoons Stonewall Kitchen Buffalo Wing Sauce
- 2 Tablespoons light olive oil or vegetable oil
- Salt and pepper
For the blue cheese dip –
- 2 Tablespoons Farmhouse Mayo
- 1/4 cup sour cream
- 2 Tablespoons crumbled blue cheese, plus more for garnish
- Salt and pepper
- 1 Tablespoon chopped scallion, for garnish
- Preheat oven to 400°F. Lightly grease a large rimmed baking sheet.
- For the cauliflower – combine the cauliflower, Buffalo Wing Sauce, oil and season to taste with salt and pepper. Toss until the cauliflower is uniformly coated. Spread mixture out on the baking sheet, making sure to not overcrowd the pan. Bake for 20-25 minutes until the cauliflower is tender, but still slightly crisp and the edges begin to brown.
- For the blue cheese dip – combine the Farmhouse Mayo, sour cream and cheese. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Serve roasted cauliflower hot or at room temperature with blue cheese dip that has been garnished with crumbled blue cheese and scallions.