2 tablespoons ghee organic butter
1/4 cup hot sauce, such as Frank’s
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil Kosher salt
8 cups cauliflower florets (from about 1 medium head)
Preheat the oven to 400 degrees F.
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. 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.