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.
11/2cauliflower florets(about 2 heads of cauliflower)
2tablespoonscanola oilor grapeseed or coconut oil
kosher salt
Freshly ground black pepper
For The Buffalo Sauce:
1/3cupFranks red hot sauce
3tablespoonsSriracha or other chile garlic paste
3tablespoonsunsalted butter
1tablespoonunrefined cane sugar
2dashesWorcestershire sauce
For The Blue Cheese Dip:
1cupsour cream
1/3cupcrumbled blue cheese
1tablespoongood-quality mayonnaise
2mediumscallions (aka green onions)
trimmed and thinly sliced
2mediumcelery stalks
trimmed and thinly sliced
Instructions
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 Blue Cheese 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.