# 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 ground 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
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
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper; spread evenly on the baking sheet.
03 - Roast cauliflower for 15 minutes, stirring halfway through; remove from oven, toss with buffalo wing sauce, and roast for an additional 5 minutes. Set aside.
04 - Combine ranch dressing with chives and dill in a small bowl, if using.
05 - Arrange bread slices; spread ranch mixture on one side of each slice. On four slices, layer half the cheeses, then buffalo cauliflower, then the remaining cheese. Top with remaining bread slices, ranch-side down.
06 - Spread softened butter on the outer sides of each sandwich.
07 - Heat a large skillet or griddle over medium heat; grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
08 - Allow sandwiches to cool for 1 minute, then slice and serve warm.
