Buffalo Cauliflower with Blue Cheese Dressing

Buffalo Cauliflower with Blue Cheese Dressing

Inspired by Mohawk Bend, Los Angeles, California

Buffalo Cauliflower with Blue Cheese Dressing | http://saltandwind.com One of the stops on our Off Menu: Los Angeles episode was at the Echo Park restaurant, Mohawk Bend, where they served us burgers, flatbreads, local...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4 to 6
Buffalo Cauliflower with Blue Cheese Dressing | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
American
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4 to 6
Diet
Gluten-Free, Vegetarian
Buffalo Cauliflower with Blue Cheese Dressing | http://saltandwind.com

One of the stops on our Off Menu: Los Angeles episode was at the Echo Park restaurant, Mohawk Bend, where they served us burgers, flatbreads, local beers, and the addictive Buffalo Cauliflower with Blue Cheese Dip. While their version is 100% vegan, I couldn't help but make a legit blue cheese dressing because I love the real deal dip. Spicy, sweet, and perfectly charred, this roasted Buffalo cauliflower is one of my favorite finds of the episode. 

Ingredients

  • 1 1/2 pounds cauliflower florets

    (about 2 heads of cauliflower)

  • 2 tablespoons canola, grapeseed, or coconut oil
  • kosher salt and Freshly ground black pepper
  • 1/3 cup Franks red hot sauce
  • 3 tablespoons Sriracha or other chile garlic paste
  • 3 tablespoons unsalted butter
  • 1 tablespoon unrefined cane sugar
  • 2 dashes Worchestershire sauce
  • 1 cup sour cream
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon good-quality mayonnaise
  • 2 medium scallions (aka green onions)

    trimmed and thinly sliced

  • 2 medium celery stalks

    trimmed and thinly sliced

Instructions

For the cauliflower: Heat oven to 450°F and arrange a rack in the middle. Line a rimmed baking sheet with foil then place cauliflower on sheet, drizzle with oil, add a pinch of salt and pepper, then roast until knife tender, about 25 minutes.

Meanwhile, make the buffalo sauce. Combine Franks red hot sauce and Sriracha in a small saucepan and bring to a simmer over medium heat. Remove from heat, add butter, vinegar, sugar, and Worcestershire and swirl until butter is fully melted. 

Remove cauliflower from the oven and set aside until just cool enough to handle. Meanwhile, adjust oven so rack is in upper third section and heat is on a broil. Break apart until bite-sized florets. Toss cauliflower florets with buffalo sauce and then rearrange on baking sheet and return to oven until sauce is bubbling, about 3 to 5 minutes.

For the dip: For the dip, mix together the sour cream, blue cheese, mayonnaise, salt, and pepper until combined then thin out, as needed with water, until mixture is a dip. Stir in celery and scallions and serve with cauliflower florets. 

Footnotes

Photography and food styling by Aida Mollenkamp

http://saltandwind.com/recipes/262-mohawk-bend-buffalo-cauliflower-blue-cheese-recipe

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