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Jeanette Hurt, author of ‘Cauliflower Comfort Food’, joins WGN Weekend Morning News to share recipes for Roasted Cauliflower Florets and Buffalo Sauce, a vegetarian alternative to Buffalo Wings.

Hurt is a Chicago native and an award-winning author of 15 books on food and drink. Hurt lives in Milwaukee, and has contributed recipes to Forbes, Chicago Health and the Huffington Post.

Roasted Cauliflower Florets

Makes 8 to 10 (1/2 cup) servings

Estimated 5-10 minutes to prepare and 25-30 minutes to cook


  • 1 medium head cauliflower (1.5 to 2 lbs.), cored and cut to 1/2-inch pieces, leaves removed.
  • 1 to 2 tablespoons extra-virgin olive oil or olive oil spray
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper


  • Preheat oven to 425 degrees
  • Place the cauliflower pieces onto a baking sheet lined with aluminum foil or silicone baking mat, then brush or spray them with olive oil. Season with salt and pepper on top.
  • Bake for 12 to 14 minutes, remove from oven and use spatula to flip over. Spray or brush with more olive oil.
  • Bake for an additional 12 to 14 minutes. The cauliflower will be done when it is lightly browned but not blackened.

Buffalo Sauce (Makes 1/2 cup)


  • 3 tbsp. unsalted butter, cut into chunks
  • 1/3 cup hot sauce
  • 2 tsp. honey
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne pepper


  • Place all ingredients for Buffalo sauce into small pot over medium-low heat. Whisk until butter is melted.
  • Toss the roasted cauliflower with Buffalo sauce in large bowl.
  • Place and garnish with minced herbs to serve.

For more on her book, visit here.