# Components:
→ Buffalo Cauliflower
01 - 3 cups small cauliflower florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/3 cup buffalo wing sauce
→ Ranch Spread
08 - 1/2 cup ranch dressing
09 - 1 tablespoon chopped fresh chives (optional)
10 - 1 tablespoon chopped fresh dill (optional)
→ Sandwich Assembly
11 - 8 slices sourdough or country-style bread
12 - 2 cups shredded sharp cheddar cheese
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons unsalted butter, softened
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast cauliflower for 15 minutes, stirring halfway through. Remove, toss with buffalo wing sauce, then roast an additional 5 minutes. Set aside.
04 - Combine ranch dressing with chopped chives and dill in a small bowl, if using.
05 - Arrange bread slices and spread ranch mixture on one side of each. On four slices, layer half the cheddar and mozzarella, top with buffalo cauliflower, then remaining cheese. Cover with remaining bread, ranch side down.
06 - Spread softened butter on the outer sides of each sandwich.
07 - Heat a skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently, until bread is golden and cheese melted.
08 - Allow sandwiches to rest one minute, then slice and serve warm.
