How would you like to try a spicy appetizer? I told you I was on a spice kick…you’ve got to make this roasted cauliflower in buffalo sauce. Just like buffalo wings, but a lot less calories. And, it will satisfy your need for something spicy in your mouth.
I saw this recipe recently and knew I had to try it. It is from chef Dale Talde, in his new book, “Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn.” He was featured on Tasting Table. His technique for this is so easy and the cauliflower is done perfectly. The cauliflower still has a nice crunch to it and holds up nicely in the sauce.
Roast the cauliflower for 35 minutes and it will get a nice toast on the florets, but not be overly soft. Break or cut the head into bite sized pieces. Place them in a large saucepan with the hot sauce and garlic, heat it up and add the butter. Heat the cauliflower through, then serve. Super easy. The original recipe called for a lot more sriracha hot sauce than I used and you can double the amount if you like it really hot.
Give this a try the next time you have some folks over for the big game. I think you’ll like it.
Roasted Cauliflower in Buffalo Sauce
- 1 large cauliflower head
- 2 tsp vegetable oil
- 1/3 cup Franks Hot Sauce
- 2 tbsp Sriracha Hot Sauce
- 1 garlic clove , finely minced
- 4 tbsp butter , cut into pieces
- 1/4 cup crumbled blue cheese
- Pre heat oven to 450°
- Remove leaves from the cauliflower and trim root stem so it is flat and the cauliflower stands up.
- Place on a foil lined baking sheet, brush with oil and sprinkle with salt
- Bake until nicely browned, about 35 minutes
- Remove from oven and let cool, 15 to 20 minutes
- When cool enough, cut or break into bite sized or larger pieces
- In a large sauce pan, add hot sauces, cauliflower florets and garlic and bring to a boil.
- Lower heat and add butter pieces and stir gently to coat
- Heat cauliflower through, about 4 minutes
- Serve with crumbled blue cheese garnish