Ingredients
- 3 ½ cups cauliflower florets: Use fresh for the best texture, or opt for frozen for added convenience.
- 3 ½ cups broccoli florets: The broccoli provides a slightly different texture and flavor that pairs beautifully with the cauliflower.
- 2–3 tablespoons Frank’s Red Hot Sauce: This classic Buffalo sauce delivers a tangy heat that’s not overwhelming.
- 2 tablespoons olive oil: Helps the seasonings adhere to the vegetables and promotes crispiness during baking.
- 3 tablespoons dry ranch dressing mix: Adds an irresistible herby, garlicky flavor that balances the heat from the Buffalo sauce.
Instructions
1. Toss the Vegetables
Start by combining the cauliflower and broccoli florets in a large mixing bowl. Drizzle with olive oil, ensuring the vegetables are lightly coated. Add Frank’s Red Hot Sauce and the dry ranch dressing mix, then toss thoroughly. The goal is to coat every piece evenly so the flavors are consistent. The vibrant orange hue of the Buffalo sauce will coat the florets beautifully, while the ranch mix adds a dusting of speckled seasoning that hints at the layers of flavor to come.
2. Prepare for Freezing
Spread the coated vegetables in a single layer on a baking sheet. This step is crucial to prevent the florets from sticking together when frozen. Place the baking sheet in the freezer for about 45 minutes, just long enough for the vegetables to firm up. Once semi-frozen, transfer them to a large resealable freezer bag. Remove as much air as possible from the bag before sealing it tightly to prevent freezer burn. If desired, label the bag with the date and contents to keep your freezer organized.
3. Cooking from Frozen
When you’re ready to enjoy this dish, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the frozen vegetables in a single layer on the sheet to ensure even cooking and maximum crispiness. Bake for 10 minutes, then use a spatula to flip the florets. Return them to the oven and bake for another 20 minutes, or until the edges are golden and slightly crispy. The aroma of roasting vegetables combined with the tangy Buffalo and herby ranch seasonings will fill your kitchen, whetting your appetite for the feast to come.
4. Serve and Enjoy
Once baked to perfection, serve the Buffalo Ranch Cauliflower and Broccoli as a side dish to your favorite main course. Whether you’re pairing it with grilled chicken, roasted salmon, or a vegetarian entrée, this dish adds a bold, flavorful dimension to the meal.
Notes
- Use Fresh Vegetables When Possible: Fresh broccoli and cauliflower tend to crisp up better during baking, but frozen vegetables work just as well if that’s what you have on hand.
- Customize the Heat Level: If you prefer a milder flavor, reduce the amount of Buffalo sauce or substitute it with a milder hot sauce. For extra heat, add a pinch of cayenne pepper or a drizzle of sriracha.
- Make It Dairy-Free: Most dry ranch seasoning mixes contain dairy, but you can find dairy-free versions at specialty stores or make your own blend using dried herbs, garlic powder, onion powder, and nutritional yeast.
- Experiment with Seasonings: While ranch and Buffalo sauce are a classic pairing, you can experiment with other seasoning blends like Cajun, lemon pepper, or garlic Parmesan for variety.
- Air Fryer Option: For an even crispier texture, cook the vegetables in an air fryer at 400°F (200°C) for 15–18 minutes, shaking the basket halfway through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes