A cousin in Canada posted a picture of Buffalo Cauliflower on his faceplace page, and I immediately began looking at recipes on da Google.
I’ve adapted one I found just a wee, tiny bit: roasting the cauliflower on a rack fitted into a foil lined baking pan, using my own hotness sauce, and blue cheese dressing; but t’aint nothing wrong with hot sauce or blue cheese dressing from the store, as long as you only buy Marie’s Blue Cheese dressing. The rest isn’t worth bothering with.
Served as a side dish or as a standalone munchie, this is one pretty darned wonderful way to have your cauliflower and enjoy it, too!
•2 tbsp unsalted butter
•1/4 cup hot sauce
•1 tbsp freshly squeezed lemon juice
•2 tbsp olive oil
•1/2 cup water
•8 cups cauliflower florets (about 1 head)
Heat your oven to 400º and line a large baking pan with foil.
‘Wave the butter on high until melted, then whisk in the hot sauce and lemon juice and set aside.
Stir the water together with the olive oil and salt, then pour over the cauliflower and toss until well coated.
Spread the cauliflower on the baking pan – or, fit a rack into the baking pan, apply a bit of cooking spray, then arrange the cauliflower on that – and roast until the cauliflower is beginning to brown, about 20 to 25 minutes.
Transfer the cauliflower to a large bowl, stir the hot sauce and butter mixture again, then drizzle over the cauliflower and toss to coat.
Return the cauliflower to the rack and roast until browned around the edges, mebbe five or ten minutes longer.
Serve hot with the blue cheese for dipping.
Note: you could get rid of the rack for the final roast, tossing the cauliflower with the butter and hot sauce mix, then turning it all (with any leftover sauce) onto the foil lined pan and baking until the edges are browned and the sauce is bubbly.
Howsoever you choose to make it, this is a really fine way to serve cauliflower – and not just for munchies! I had some for dinner one night along with a pan-grilled chuck steak and thought myself very well served.
“Pan-grilled chuck steak?” You say?
Check out those tender and tasty details, tomorrow…