brunswick stew recipe

1) Bake at a relatively high temperature on a lower oven rack Four-hundred twenty-five degrees Fahrenheit is my go-to temperature for tender, caramelized roasted vegetables and it is perfect for buffalo cauliflower. Lining the pan with parchment paper ensures that the cauliflower doesn’t stick to the pan, and that the sauce adheres to the cauliflower rather than the pan. We’ll bake the cauliflower on an oven rack in the lower third of the oven, which promotes extra browning (more flavor!). 2) Slice the cauliflower into large florets Aim for two to three inches in size. The cauliflower shrinks considerably as it roasts. Don’t throw out the tiny cauliflower florets and crumbs, which turn into delicious little bits in the oven.