According to Brooklyn-based chef Dale Talde, anything can be “Buffalo-ed,” and if it can benefit from a little spice, acidity and butter, it deserves to be. Prime example: cauliflower. Talde roasts it whole, seasoning the head with salt and browning it to perfection. Then he cuts the florets into wing-size pieces. Once the pieces are tossed with butter and hot sauce and sprinkled with crumbled blue cheese, you have yourself a perfect snack.
When trimming the whole head, slice only the very end of the stem flat, keeping one and a half inches in tact. This makes it easy to roast standing upright and ensures even browning.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes, plus cooling time
Total Time: 50 minutes, plus cooling time
- One 2-to-2½-pound head cauliflower, leaves trimmed to expose 1½ inches of stem
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- ¼ cup, plus 1 tablespoon, Sriracha
- ¼ cup, plus 1 tablespoon, Frank’s RedHot sauce
- 6 tablespoons room-temperature unsalted butter, cut into chunks
- ½ cup (1¾ ounce) crumbled blue cheese
1. Preheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.
2. When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wingettes) and cut the stem into thin slices. Make ahead: The cauliflower can be roasted and chilled up to 2 days in advance.
3. In a large saucepan, combine the Sriracha, Frank’s RedHot sauce and cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese and serve immediately.
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