When I shared my recipe for Cauliflower Buffalo Bites, someone asked if that recipe would work using broccoli. I’ve been thinking about trying that since some members of my family prefer broccoli to cauliflower. So after testing and tweaking Buffalo Style Roasted Broccoli, here it is.
Cutting the broccoli close to the floret is better since the stalk can remain woody, but you could still cut them longer for a handle when dunking into your favorite Buffalo wing dipping sauce. Here is a quick dipping sauce recipe: Add 2 to 1 ratio of Greek Yogurt (or sour cream) to mayonnaise, bleu cheese crumbles to taste and a dash of salt and pepper.
The garlic powder, salt and pepper also cling better to broccoli than cauliflower, so when you’re tossing the seasonings on before the initial roast, don’t just dump the seasoning into the bag or you’ll have a couple florets that are literally covered with most of the garlic powder. So, sprinkle evenly.
Once you’ve roasted the broccoli until it’s bright but still hard-crisp, drizzle the hot sauce and butter until the broccoli is covered to your liking. Then toss to cover and return to the oven for another quick roast that will actually soften the spicy bite from the hot sauce (I really like Frank’s Buffalo Wing Sauce).
Serve hot out of the oven with your dipping sauce. We love this broccoli with dinner. I place the serving platter in the middle of the table and they last just a few minutes.
Buffalo Style Roasted Broccoli
- 1 large head broccoli, 4 or 5 cups, cut into bite-size florets
- Olive oil to drizzle
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon melted butter, omit for vegan option
- 1/4 to 1/3 cup Frank's Buffalo Wing Style hot sauce or other hot wing sauce of choice
- Other: 1 gallon or larger size plastic bag
- Preheat oven to 450F degrees.
- Place broccoli florets into plastic bag. Drizzle olive oil to barely coat.
- Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
- Place broccoli on an ungreased rimmed baking sheet. Bake on middle rack for 5 minutes.
- Remove florets from oven when they're still very crisp. You will place them back in the oven for additional roasting after sauce is added, so you don't want to overcook them here.
- Melt butter in a small bowl. Add hot sauce to butter. Add broccoli to a medium bowl and drizzle hot sauce mixture over florets, but don't over coat them.
- Return to oven and cook for additional 3-5 minutes.
- Serve with any dip you like, ranch dressing or Blue Cheese dip.