Castellon's Kitchen: Roasted Zombie Brain (Roasted Buffalo Cauliflower)

I have a huge crush on purple cauliflower. I mean take a look at this gorgeousness! Cauliflower is an easy vegetable to transform into Halloween food, because it already looks like a brain. We see them every Halloween in recipes and used as specimen jar decorations. Here's one of my old Halloween blogs using cauliflower here. But purple cauliflower kicks it up a notch. The violet hue, definitely makes it look other-worldly, transforming it from a run of the mill brain into zombie brain territory real quick. So what do I make with this violaceous cruciferous vegetable? A sinister version of Buffalo Cauliflower that I like to call Roasted Zombie Brain! Enjoy!

🎃🎃🎃 103 days until Halloween🎃🎃🎃

Roasted Zombie Brain (Roasted Buffalo Cauliflower)

Serves 2-4

1 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.