Whole Roasted Buffalo Cauliflower

I had to see what all the fuss was about. This was a slam dunk (or a touch down)!

INGREDIENTS

3 stalks celery, 2 roughly chopped and 1 diced
2 large carrots, roughly chopped
1 medium onion, cut into wedges
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large head cauliflower
5 Tbsp butter, melted
1/3 c. hot sauce, such as Frank's
1/2 tsp garlic powder
1/4 c. ranch dressing, for serving
1/4 c. crumbled blue cheese, for serving
1 Tbsp freshly chopped chives, for serving

DIRECTIONS

• Preheat oven to 400°. In a 9"-x-13" baking dish, toss chopped celery, carrots, and onion with oil and season with salt and pepper. Cut off leaves and stem from the cauliflower so it sits flat and place over vegetables. 

• Make buffalo sauce: In a small bowl, whisk together melted butter, hot sauce, and garlic powder and season with salt and pepper. Reserve ¼ cup for serving, then drizzle remaining buffalo sauce over cauliflower and brush evenly to coat. 

• Roast until cauliflower is golden and tender, about 1 hour 25 minutes.

• Drizzle roasted cauliflower with ranch dressing and reserved buffalo sauce and sprinkle with blue cheese, diced celery, and chives.