Your favorite Buffalo hot wing sauce spices up this hash of pork, cauliflower, and potatoes. This dish reheats well, so make it ahead and try with eggs for a quick and hearty breakfast.
Preheat oven to 400˚F. Roughly chop cauliflower and spread out on baking sheet. Lightly drizzle with olive oil. Roast in oven for about 20-30 minutes, until edges are browned. Place potatoes in microwave-safe bowl and microwave on high for about 3-4 minutes, until tender. Heat large skillet over medium-high heat and add olive oil to pan. Add onion and garlic to pan. Sauté, stirring frequently, until onions are translucent. Add pork, potatoes, and cauliflower to pan. Sauté, stirring frequently, until all ingredients are lightly browned. Add Buffalo sauce and bleu cheese dressing, stir to coat. Add salt and pepper to taste.
To reheat, microwave on high for 1-2 minutes, as microwave times may vary.