I was never a big fan of cauliflower–then again, no one roasted it when I was a kiddo. Roasting cauliflower is a wonderful thing. Roasting it, then coating it with spicy, buttery Buffalo sauce? Well, that takes the humble cauliflower to a higher level. So let me first share one of my favorite recipes, courtesy of Serious Eats, for Buffalo roasted cauliflower.

But while we’re taking a good thing and making it better, why not combine the deliciousness of Buffalo roasted cauliflower with the home-baked goodness of a strata? Yeah, now we’re talkin’!


1 large head cauliflower, cut into florets, about 4 cups
olive oil to coat the pan—toss the cauliflower in it
1 teaspoon Kosher salt
2 tablespoons butter, melted
3 tablespoon Frank’s Red Hot Original

Adjust oven rack to middle position and preheat the oven to 425°F. Toss the cauliflower florets with the olive oil on a rimmed baking sheet. Sprinkle generously with salt.

Roast for 10 minutes, turn halfway through, until the cauliflower is browned in spots, then roast for 10 more minutes. This is less time than the Serious Eats recipe calls for, but my goal was to ensure the cauliflower wouldn’t get all mushad once baked into the strata.

Melt the butter (I use the defrost setting on the microwave) in a separate bowl, then stir together with Frank’s Red Hot sauce. Toss cauliflower in butter/hot sauce.

You will have almost double the cauliflower you need. Set aside two cups for the strata; save the rest for a tasty side dish at another meal this week. Ready? Let’s strata-fy!


8 eggs
2 cups whole milk (I used The Farmer’s Cow)
¼ cup whipping cream a.k.a. heavy cream
6 oz. Gorgonzola, cubed/crumbled (I used Mountain Gorgonzola)
4 cups of your favorite bread, cubed
2 teaspoons Penzey’s Sunny Paris seasoning
2 cups Buffalo roasted cauliflower (see above)

Beat eggs, milk and cream in L A R G E bowl. Add blue cheese, Sunny Paris and pepper. Stir bread cubes into egg mixture. This part of the recipe should hang out in the fridge for at least a couple of hours or overnight.

When you’re ready to complete the recipe, grab two cups of the roasted cauliflower we made and stir into the bread/egg mixture.

Pour ingredients into a buttered 9″ square baking dish. Depending how long you let your bread soak, you may have enough to make a 9” square plus an additional small dish, as I did, since my mixture soaked just about two and a half hours. Now it’s ready to bake!

Bake at 350 degrees F for approximately 50 minutes or till top is lightly golden and eggs are set. Let stand 10 minutes before serving.

“It was a Buffalo strata…in the heart of America.”Woy-yoy-yoy-yoy. Woy-yoy-yoy-yoy. Woy-yoy-yoy-yoyyoy-yoy-yoy-yoy. Enjoy!