Avocado Toast with Buffalo Cauliflower

We sliced the ever-famous Greystone bread, brushed it with evoo and sprinkled it with our house seasoning (recipe follows). We toasted our bread in the oven until light golden brown and slathered with mashed, seasoned avocados.

We topped with our baked buffalo cauliflower and drizzled with homemade ranch. Add an egg for protein - or just because it tastes awesome!

House Seasoning

Ingredients:

• 2 shy parts kosher salt
• 1 heaping part freshly ground black pepper
• 1 heaping part granulated garlic

1. Mix together.

Buffalo Cauliflower

Ingredients:

• 2 T unsalted butter
• 1/4 C hot sauce, such as Frank’s
• 1 tablespoon freshly squeezed lemon juice
• 2 T olive oil
• Kosher salt
• 8 C cauliflower florets (from about 1 medium head)

1. Preheat oven to 400. Microwave the butter in a small microwave-safe bowl on high until melted.
2. Whisk in the hot sauce and lemon juice and set aside.
3. Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated.
4. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes.
5. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.