If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! These veggies have a dual flavor combo: the broccoli has a zingy ranch taste and the cauliflower has a spicy kick from the buffalo wing sauce (if you don’t like the real hot and spicy flavor, there are some buffalo wing sauces that have medium or light spiciness that will work in this recipe).
I found this great-tasting side dish in my review copy of Seriously Good Freezer Meals by Karrie Truman, which features 150 easy recipes you can put together ahead of time, freeze, and heat when you’re ready to eat! Freezer meals are new to me but I’m learning that they really make a lot of sense and are so convenient. This book includes recipes for breakfast, lunch, dinner, and side dishes. And you’ll also find recipes for appetizers, snacks, and desserts. Some of the recipes include: California Breakfast Casserole, Bacon-Wrapped Chicken Bites, Mini Meatball Soup, Honey Lime Chicken, Brown Sugar Meatloaf, Cheesy Potatoes, and Blackberry Almond Crumble. This book includes lots of great color photos of the recipes and helpful information on shopping, cooking, freezing, and thawing the meals you make.
The Buffalo Ranch Roasted Cauliflower and Broccoli side dish sounded really good to me and I just had to try it! I’m so glad I did–it’s really good. Since it’s made with frozen broccoli florets and cauliflower, it’s super easy to make, too–you don’t even need to thaw the veggies!
Buffalo Ranch Roasted Cauliflower and Broccoli
BUFFALO RANCH ROASTED CAULIFLOWER AND BROCCOLI from Seriously Good Freezer Meals
Makes 6 servings
- 3 cups (9-ounces) frozen cauliflower
- 2 Tablespoons Buffalo wing sauce, such as Frank’s RedHot (I used a medium-spicy wing sauce)
- 4 cups (9.5-ounces) frozen broccoli florets
- 2 Tablespoons olive oil
- 3 Tablespoons (or a 1-ounce packet) powdered ranch dressing mix
In a large bowl, toss cauliflower with wing sauce.
In another large bowl, toss broccoli with olive oil, ensuring that all pieces are evenly coated. Add ranch dressing mix and toss to coat.
MAKE IT NOW: Preheat oven to 425˚F. Spoon both the cauliflower and broccoli on a rimmed baking sheet lined with parchment paper, spreading into a single layer. Bake in preheated oven for 10 minutes, stir once, then bake for an additional 15 minutes, until vegetables begin to crisp on top but are not burned. Remove from oven and serve.
MAKE IT A FREEZER MEAL: Spread cauliflower mixture on a rimmed baking sheet lined with parchment paper, spacing pieces so they aren’t touching. Spread broccoli mixture on another rimmed baking sheet lined with parchment paper, spacing pieces so they aren’t touching. Place both baking sheets in the freezer for about 30 minutes, until solid. Transfer frozen vegetables to a labeled gallon-size freezer bag. Seal, removing as much air as possible, and freeze.
COOK FROM FROZEN: Preheat oven to 475˚F. Transfer bag contents to a rimmed baking sheet lined with parchment paper, spreading into a single layer. Bake in preheated oven for 13 minutes, stir once, then bake for an additional 15 to 17 minutes, until vegetables begin to crisp on top but are not burned. Remove from oven and serve.
Recipe at nancy-c.com from Seriously Good Freezer Meals
Do you make freezer meals very often? What are some of your favorite things to make?