Roasted Vegetable Buffalo Salad

When the best of both worlds come together, buffalo cauliflower and crispy buffalo Brussels sprouts. On the healthier side too. Tossed in buffalo sauce, drizzle of honey and topped with gorgonzola. It would be a great addition to the game day spread! Ive already eaten this three times this week, that’s how addicting it is!

Ingredients

• 1 head romaine, chopped
• 1 cup brussels sprouts, trimmed and halved
• 1/2 head of cauliflower, florets
• 2 tbsp olive oil
• 1/3 cup buffalo hot sauce
• 2 tbsp. honey
• 1/4 cup gorgonzola, crumbled
• salt and pepper to taste

Directions

Preheat the oven to 425 degrees.

On a rimmed baking pan add the Brussels sprouts and cauliflower. Drizzle with olive oil and season with salt and pepper. Let them bake until crispy and golden about 20 minutes. Give them a flip half way through.

When they are done add on the buffalo sauce, drizzle on the honey and sprinkle on the gorgonzola. In a big bowl add the chopped romaine. Add the roasted vegetables on top and toss together. Enjoy!