Buffalo Cauliflower

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    head cauliflower, leaves trimmed
  • 2
    tablespoons canola oil, plus
  • 1
    tablespoon canola oil
  • kosher salt and black pepper, freshly ground
  • 12
    cup hot pepper sauce, I use Frank's Red Hot Sauce
  • 12
    cup Asian chili sauce
  • 12
    cup unsalted butter, cut into small pieces
  • 1
    tablespoon blue cheese, crumbled (or more)
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DIRECTIONS

  • Arrange a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Cut the stalk end of the cauliflower off so the the head sits flat.
  • Place cauliflower a large baking sheet, I sprayed mine with cooking spray.
  • Rub 2 tablespoons of canola oil all over cauliflower.
  • Season with salt and pepper to taste.
  • Roast until the outside starts to brown about 30 minutes.
  • Transfer cauliflower to a cutting board and let cool.
  • Once the cauliflower is cool, cut into florets.
  • In a medium saucepan over moderate heat bring the hot sauce, Sriacha to a boil.
  • Reduce the heat to a simmer and slowly whisk the butter until fully incorporated about 5 minutes.
  • Remove from heat and let cool.
  • In a large, deep sauté pan over moderate heat warm the remaining 1 teaspoon canola oil.
  • Add the cauliflower florets, season to taste with salt and pepper.
  • Saute until until heated through.
  • Add enough Buffalo Sauce to coat and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.
  • Transfer cauliflower to serving plate and garnish with blue cheese.
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