Salt & Wind Travel

Buffalo Cauliflower with Blue Cheese Dressing Recipe

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 this incredible 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 with Blue Cheese Dressing Recipe is one of my favorite finds of the episode. 

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

buffalo cauliflower recipe v medium
Buffalo Cauliflower with Blue Cheese Dressing Recipe

Buffalo Cauliflower with Blue Cheese Dressing Recipe

Spicy, sweet, and perfectly charred, this roasted Buffalo Cauliflower with Blue Cheese Dressing Recipe is one of my favorite vegetarian takes on cauliflower.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 220 kcal


  • 1 1/2 cauliflower florets (about 2 heads of cauliflower)
  • 2 tablespoons canola oil or grapeseed or coconut oil
  • kosher salt
  • 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 Worcestershire 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


  • Roast 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 the sheet, drizzle with oil, add a pinch of salt and pepper, then roast until knife tender, about 25 minutes.
  • 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.
  • Make 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. 


Serving: 1 servingCalories: 220kcalCarbohydrates: 5gProtein: 3gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 44mgSodium: 701mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 539IUVitamin C: 6mgCalcium: 85mgIron: 1mg
Keyword easy cauliflower recipe, vegetarian appetizers
Tried this recipe?Mention @saltandwind or tag #swsociety!

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