Forget chicken with this buffalo garlic Brussels sprout casserole

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Buffalo sauce makes everything better – not just breaded and fried chicken. In the recipe below, the spicy, buttery sauce is tossed with two members of the cruciferous veggie family – nutty Brussels sprouts and mild cauliflower – for a casserole that's low in calories but high in flavor.
To get the most out of these veggies, roast them with garlic and a bit of oil first. Toss the homemade buffalo sauce with the caramelized veggies, and place in the oven (with a blue cheese crumble topping) to seal the deal. Serve with a side of rice or quinoa for a fully balanced and delicious meal.
Cooktop Cove
Buffalo garlic Brussels sprout casserole
15 minutes
1 hour
1 hour 15 minutes
1 head cauliflower, broken into bite-sized florets
1 pound Brussels sprouts, cleaned and halved
1 tablespoon olive oil
1 pinch salt
3 cloves garlic, unpeeled
1 1/3 cup Frank's Red Hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
3/4 cup unsalted butter, diced
1/3 cup crumbled blue cheese
sour cream (for serving)
Preheat the oven to 400 degrees. Toss the cauliflower and Brussels sprouts with the olive oil and the salt. Arrange on a rimmed baking sheet in an even layer, and place the garlic cloves strategically so that they are in the middle of the sheet and covered by a cauliflower floret, to keep them from burning. Roast 25-30 minutes, until nicely caramelized.
Meanwhile, make the buffalo sauce. In a small saucepan, combine the hot sauce, Worcestershire sauce, and paprika until just starting to bubble. Off the heat, whisk in the butter cubes until fully melted and emulsified.
When the vegetables come out of the oven, place them in a 9x13 casserole dish, setting aside the garlic cloves. Squeeze each roasted garlic clove out of its papery skin into a small bowl, and use a fork to mash well until a paste forms. Whisk this paste into the Buffalo sauce until fully smooth.
Drizzle about half of the sauce over the vegetables, and toss well to coat. Continue adding as much sauce as you like until the vegetables are seasoned to your preference.
When the veggies are coated with the sauce, scatter the crumbled blue cheese over the top of the casserole. Return to the oven for about 5 minutes, just until the blue cheese is melted.
Serve with sour cream on the side.
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