Pork Roast & Buffalo Cauliflower Bites with Honey-Butter Corn

Pork Roast & Buffalo Cauliflower Bites

with Honey-Butter Corn

50 MIN
4 Servings
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From the Test Kitchen

Southern-style flavors abound in this comforting dish, including a creamy sauce of mayo spiced with smoked paprika, cayenne pepper, and more that tops slices of roast pork, and a side of corn on the cob coated with sweet honey butter. For even more flavor, we’re dressing tender roasted cauliflower with a rich buffalo sauce.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Pork Roast & Buffalo Cauliflower Bites with Honey-Butter Corn
Title
  • 1 Pork Roast
  • 4 ears Of Corn
  • 1 head Cauliflower
  • 1 bunch Chives
  • 1 Tbsp Honey
  • 2 oz Butter
  • 1 Tbsp Hot Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the cauliflower & pork
1 Roast the cauliflower & pork

Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into large florets. Place on one side of the sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Pat the pork dry with paper towels; drizzle with 2 tablespoons of olive oil and season on all sides with salt, pepper, and the weeknight hero spice blend. Rub the seasonings onto the pork. Place on the other side of the sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness* and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare, roast & dress the corn
2 Prepare, roast & dress the corn

Meanwhile, in a bowl, combine the honey (kneading the packet before opening) and half the softened butter. Using a fork, mash to combine. Remove any husks and silks from the corn. Divide the prepared corn among 4 large pieces of foil. Drizzle each cob with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven, then carefully unwrap. When cool enough to handle, evenly coat each cob on all sides with the honey butter. 

Make the buffalo sauce
3 Make the buffalo sauce

Meanwhile, melt the remaining softened butter in a large bowl in the microwave (or melt in a pot, then transfer to a large bowl). Add as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Finish & serve your dish
4 Finish & serve your dish

Thinly slice the chives. In a bowl, combine the mayonnaise, half the Southern spice blend (you will have extra), and 1 tablespoon of water; season with salt and pepper. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Add the roasted cauliflower to the bowl of buffalo sauce; toss to coat. Serve the sliced pork with the finished cauliflower and dressed corn. Top the pork with the spiced mayo. Garnish with the sliced chives. Enjoy! 

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Pork Roast & Buffalo Cauliflower Bites

Roast the cauliflower & pork
1 Roast the cauliflower & pork

Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into large florets. Place on one side of the sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Pat the pork dry with paper towels; drizzle with 2 tablespoons of olive oil and season on all sides with salt, pepper, and the weeknight hero spice blend. Rub the seasonings onto the pork. Place on the other side of the sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness* and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

2 Prepare, roast & dress the corn

Meanwhile, in a bowl, combine the honey (kneading the packet before opening) and half the softened butter. Using a fork, mash to combine. Remove any husks and silks from the corn. Divide the prepared corn among 4 large pieces of foil. Drizzle each cob with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven, then carefully unwrap. When cool enough to handle, evenly coat each cob on all sides with the honey butter. 

Prepare, roast & dress the corn
Make the buffalo sauce
3 Make the buffalo sauce

Meanwhile, melt the remaining softened butter in a large bowl in the microwave (or melt in a pot, then transfer to a large bowl). Add as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

4 Finish & serve your dish

Thinly slice the chives. In a bowl, combine the mayonnaise, half the Southern spice blend (you will have extra), and 1 tablespoon of water; season with salt and pepper. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Add the roasted cauliflower to the bowl of buffalo sauce; toss to coat. Serve the sliced pork with the finished cauliflower and dressed corn. Top the pork with the spiced mayo. Garnish with the sliced chives. Enjoy! 

Finish & serve your dish
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