πππ 103 days until Halloweenπππ
Roasted Zombie Brain (Roasted Buffalo Cauliflower)
Serves 2-41 head purple cauliflower
3/4 cup flour
1 cup milk
2 t garlic powder
2 t paprika
1 cup Franks® Red Hot Sauce
1 t salt
1/2 t pepper
2 T apple cider vinegar
Buffalo Butter Sauce
1/2 cup Franks® Red Hot Sauce
1/4 cup butter, melted
blue cheese crumbles (topping)
Preheat oven to 400 degrees.
Trim leaves from cauliflower, reserving a few of the inner purple leaves for garnish. Cut stem so that the cauliflower sits flat in the dutch oven.
In a large bowl, whisk together the flour, milk, garlic powder, paprika, hot sauce, salt, pepper and apple cider vinegar until smooth. Dip cauliflower in batter, ensuring that it is generously covered, turn over and pour some of the batter into the bottom of the cauliflower.
Spray large dutch oven with cooking spray. Place cauliflower in dutch oven, cover and roast for about 45 minutes or until a knife slides in easily. My cauliflower was on the small side and only took about 30 minutes to cook through so begin checking at the 30 minute mark and add time as needed. Remove cauliflower from oven and remove the lid. Turn oven to broil and return the cauliflower to the oven to brown the top under the broiler for about 2-4 minutes. Transfer roasted cauliflower to a serving dish, but be careful, it will be very hot.
In a small bowl, melt butter in the microwave and mix with 1/2 cup hot sauce. Drizzle on top of the roasted cauliflower and sprinkle with blue cheese crumbles. Serve immediately, cutting into 2 to 4 wedges depending on the size of the cauliflower.
More Halloween recipes to try:
Fiendish Fingers |
Sixpence Meat Pies |
Bloody Eyeball Bruschetta |
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