Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. The only way possible to make this Buffalo bacon roasted cauliflower any better is to double the recipe. Because more is definitely better.

Buffalo Bacon Roasted Cauliflower

Crazy Good And Different

If you’re not in to the funkiness that blue cheese has, try substituting cubed Monterey jack cheese instead. We still like the funky, but not super duper funky, so we often substitute gorgonzola cheese instead. No matter what you use Buffalo bacon roasted cauliflower is a treat.

Also try my cauliflower steaks and Chef Paul Prudhomme’s Cajun cauliflower.

Buffalo Bacon Roasted Cauliflower
Print Pin
4 from 1 vote

Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. 
Course Side
Cuisine American
Keyword Buffalo, cauliflower
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 137kcal

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Place the bacon strips at one end of a large sheet pan.
  • Place the cauliflower florets at the other end.
  • Bake for 15-20 minutes or until the bacon is crispy.
  • Remove the bacon to a paper towel-lined plate.
  • Toss the cauliflower in any bacon grease that is on the pan. Return to the oven, season with salt and pepper, and roast another 5 minutes or until crisp-tender and lightly charred.
  • Remove cauliflower to a platter.
  • Drizzle with the wing sauce.
  • Crumble the bacon over the top of the cauliflower.
  • Add the blue cheese and green onions and serve.

Nutrition

Calories: 137kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 731mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 70mg | Calcium: 82mg | Iron: 1mg

Nutritional values are approximate.

Roasted Harissa Cauliflower

So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything. Rubbing the paste on a head of cauliflower and roasting it results in an unbelievably tasty side dish. The heat gets tamed a bit (but it’s still there), leaving you with a wonderful garlicky, earthy bite. Roasted harissa cauliflower is quite possibly the perfect side dish (and it’s low in carbs too!).

Roasted Harissa Cauliflower

Great On The Grill, Too

You can make the roasted Harissa cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. I prefer to poke it with a long skewer to check for doneness. Specially when grilled over charcoal, the cauliflower will also get a nice light smoky flavor along with the taste of harissa. And don’t hesitate to make more than one head at a time. The leftovers are just as good as (and maybe a bit better) than the night you make them. The harissa flavors penetrate the cauliflower even more overnight. For a little citrus flavor, squeeze fresh lemon over the roasted cauliflower just before serving.

Also try my harissa chicken wings.

Roasted Harissa Cauliflower
Print Pin
4 from 1 vote

Roasted Harissa Cauliflower

So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything.
Course Side
Cuisine American
Keyword cauliflower, roasted
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 head
Calories 144kcal
Author Mike

Ingredients

Instructions

  • Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
  • Bring a large pot of water to a boil.
  • Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
  • Lower the head into the boiling water and return to a boil and boil for 4 minutes.
  • Remove and let cool.
  • Rub harissa paste over the cauliflower. No need to be shy.
  • Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.
  • Remove and serve.

Nutrition

Calories: 144kcal | Carbohydrates: 29g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 1719mg | Fiber: 12g | Sugar: 11g | Vitamin C: 277mg | Calcium: 127mg | Iron: 2mg

Nutritional values are approximate.