As you know, cauliflower is poised to take over for kale as the next over-played vegetable. Being trendy enough, the Accidental Locavore found this recipe for roasted cauliflower with a “Buffalo” sauce. It’s easy and you can roast the cauliflower ahead of time. Serves 2-4, depending on the size of the cauliflower (and the hunger of your audience).
- One 2-to-2½-pound head cauliflower, leaves trimmed and base trimmed so the cauliflower will stand up
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- ¼ cup Sriracha
- ¼ cup Frank’s RedHot sauce
- 6 tablespoons unsalted butter, cut into chunks
- ½ cup crumbled blue cheese
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.
When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wings) and cut the stem into thin slices.
In a large saucepan, combine the Sriracha, Frank’s RedHot sauce and the 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, serve and enjoy!
My verdict: Provided you like Buffalo sauce, this could make a cauliflower lover out of the skeptics out there! It’s really easy, especially if you roast the cauliflower ahead of time, like I did, then you can just pull it out and finish it off. I thought it was maybe a little too spicy and will cut down the Sriracha to 2 tablespoons and add more 2 more tablespoons of Frank’s the next time I make it. Since I had some real Roquefort on hand, that was my blue cheese, which was great, but you certainly will get a fine result with any good blue cheese. Serve it as a snack or side dish.
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