1. Heat oven to 425°F (220°C).

2. Toss cauliflower with 1 tbsp oil and a pinch of salt/pepper; spread on a sheet pan.

3. Toss chicken with remaining oil, salt and pepper; scatter among the cauliflower. Roast 18–22 minutes until chicken is cooked and cauliflower browned.

4. Stir together buffalo sauce, melted butter and ranch seasoning. Pour over the hot pan and toss to coat.

5. Meanwhile make slaw: mix cabbage, celery and carrot with mayo, yogurt, vinegar and a pinch of salt.

6. Serve buffalo chicken & cauliflower with cool crunchy slaw. Add blue cheese crumbles if that’s your vibe.