Pork Roast & Buffalo-Style Cauliflower

with Honey-Butter Corn

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories

Southern-style flavors abound in this pork dish, including a creamy sauce of mayo spiced with smoked paprika, cayenne pepper, and more that tops tender slices of roast pork, and a side of corn on the cob dressed with rich honey butter.

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ingredients
Pork Roast & Buffalo-Style Cauliflower with Honey-Butter Corn
Title
  • 1 Pork Roast
  • 4 ears Of Corn
  • 1 head Cauliflower
  • 1 bunch Chives
  • 1 Tbsp Honey
  • 4 Tbsps 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)
tried-and-true
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step-by-step
instructions
Roast the cauliflower & pork:
1 Roast the cauliflower & pork:

Remove the butter and honey from the refrigerator to bring to room temperature. 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 a 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 1 tablespoon 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, or until the cauliflower is browned and tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). 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 butter. Using a fork, mash to combine. Remove any husks and silks from the corn. Divide the corn between 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. Carefully unwrap and transfer to a work surface. 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, in a large pot, heat the remaining butter on medium-high until melted (or melt in a bowl in the microwave). 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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Roast the cauliflower & pork:
1 Roast the cauliflower & pork:

Remove the butter and honey from the refrigerator to bring to room temperature. 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 a 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 1 tablespoon 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, or until the cauliflower is browned and tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). 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 butter. Using a fork, mash to combine. Remove any husks and silks from the corn. Divide the corn between 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. Carefully unwrap and transfer to a work surface. 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, in a large pot, heat the remaining butter on medium-high until melted (or melt in a bowl in the microwave). 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: