Buffalo Cauliflower

"Dale Talde, chef/co-owner of Talde, Thistle Hill Tavern, and Pork Slope in Brooklyn's Park Slope, shared this recipe exclusively with Epicurious. Seeking a healthy but flavor-packed side dish and wanting to do something unexpected with roasted cauliflower, Chef Talde added a fiery Sriracha-infused Buffalo sauce to the veggie. It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one...."