This ridiculously cheesy and flavorful cauliflower recipe is being dropped in because it’s HOT!
Not only is it “ridiculously cheesy “, it is outrageously good. The flavors just melled together on this one, my fellow foodies.
To be honest, I will give myself my props here, and yes I’m patting myself on the back and you will too, as this is one of the most delicious bites I have ever tasted from eating this lumpy veghead—the Cauliflower. Anyway, here are the shortcut of steps with the complete recipe also listed below.
SHORTCUT OF STEPS
SEE THE COMPLETE RECIPE BELOW
Ridiculously Cheesy Buffalo and Ranch Cauliflower Bites
This cauliflower recipe is at different level as it’s deliciously seasoned and wrapped up and fully loaded with two cheeses.
Ingredients
- 1 head Cauliflower or 12 oz bag of Florets If using the head, cut into florets.
- 1 tsp Himalayan Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Tony Chachere’s Creole Seasoning
- 1-1/2 tbsp Olive Oil
- 1/4 cup Primal Kitchen Buffalo and Ranch Dip
- 2 cups Mozzarella Cheese shredded
- 1 cup Parmesan Cheese grated
Instructions
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Preheat oven to 400 degrees.
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On a sheet pan, season the pre-washed cauliflower with the seasonings.
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Then drizzle and coat with the olive oil.
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Next pour the dip sauce all over the cauliflower, making sure every floret is coated and that they are directly next to each other on the pan (i.e. no spacing).
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Sprinkle the cauliflower with half of the two cheeses.
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Roast in the oven for 15 minutes, then reduce the temperature to 350 degrees.
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Temporarily remove the sheet pan from the oven and top with the remainder of the cheeses, making sure the cauliflower pieces are still touching and bake for an additional 5 minutes.
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Remove from the oven once done and enjoy these ridiculously cheesy cauliflower florets.
Recipe Notes
Whenever possible use organic ingredients.
