Buffalo Ranch Broccoli and Cauliflower

Print Recipe
No ratings yet

Buffalo Ranch Broccoli and Cauliflower

Prep Time7 mins
Cook Time30 mins
Course: Side Dish
Diet: Low Calorie, Low Carb, Vegan, Vegetarian
Keyword: 5 ingredients or less, Keto
Main Protein: Vegetarian
Cooking Method: Oven
Servings: 8
Calories: 73kcal


  • 3 1/2 cups cauliflower florets fresh or frozen
  • 3 1/2 cups broccoli florets fresh or frozen
  • 2-3 Tbsp. Frank's Red Hot sauce
  • 2 Tbsp. olive oil
  • 3 Tbsp. dry Ranch dressing mix
  • 1 large (gallon) freezer bag or reusable silicone bag optional*


Assembly Instructions:

  • In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.
  • When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

Cooking Instructions:

  • Preheat the oven to 425°. Line a baking sheet with parchment paper. Place the frozen broccoli and cauliflower in a single layer on top.
  • Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.


*Pro-tip: Buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after you assemble this dish, you can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. I like reusing the bags because it creates less waste and saves a bit of money.


Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 555mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 57mg | Calcium: 28mg | Iron: 1mg