Ingredients

The following ingredients have 4 Servings
  • 2 fresh ears corn, kernels removed and cobs discarded
  • shredded chicken, from one whole rotisserie chicken
  • 1/2 cup buffalo wing sauce, plus extra for serving
  • 1/4 cup ranch dressing
  • 1/4 cup chopped green onions
  • 1/4 cup crumbled blue cheese (optional)
  • 1 head cauliflower, stem and leaves discarded, cut into small florets
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup grated Parmesan

Instruction

  • Preheat oven to 400F.
  • Toss cauliflower florets with oil. Place the cauliflower in a single layer on a large baking sheet lined with parchment paper. Place it in the oven and roast it for 20 minutes. Toss the cauliflower, then roast 20 minutes more or until well-browned (it's okay if some of the very small pieces get very brown; those little bits are the best part)!
  • Sprinkle on the parmesan cheese and roast for 5 minutes more.
  • Top the cauliflower with fresh corn kernels (no need to cook them) and shredded chicken. Drizzle with buffalo sauce, ranch dressing, and green onions. Sprinkle on the crumbled blue cheese, if using.
  • Serve immediately.