Buffalo Cauliflower

In November Julia and I went with friends to one of my favorite neighborhood restaurants, and had one of the best appetizers ever – buffalo cauliflower. I am normally not a huge cauliflower fan – I like it just fine, but it’s never anything I think about making or ordering. This cauliflower was fantastic, and it seemed like it had to be easy to make so I set out to do just that. 

In the midst of college football bowl games whip this easy appetizer or side dish up and everyone will love it without the guilt of wings.

  

Buffalo Cauliflower

(Serves 2-4)

Ingredients:

1 head cauliflower, chopped into florets

1 Tbs. canola oil

1/3 c. Frank’s Red Hot

1 Tbs. butter or Earth Balance

1 Tbs. blue cheese crumbles

Salt and pepper 

Directions:

Preheat oven to 400

Toss cauliflower with 1 Tbs. Canola oil

Black pepper and pinch of salt

Roast at 400 for 16-20 minutes, flipping once. Make sure not to over crowd the pan so the cauliflower roasts and does not steam.

While cauliflower is in the oven combine heat 1/3 c. Frank’s Red Hot with 1 Tbs. butter/butter substitute

Toss roasted cauliflower in bowl with buffalo sauce

Add 1 Tbs. blue cheese crumbles, serve.

Enjoy!  

    
 

5 thoughts on “Buffalo Cauliflower

  1. PantryPortfolio says:

    What a great idea and I love that you recreate dishes from restaurants! Did folks pick ’em up and eat them just like wings? I can’t wait to follow in 2016 and see what other fun creations you post!

  2. Inside Kel's Kitchen says:

    Reblogged this on Inside Kel's Kitchen and commented:
    Who knew cauliflower was so versatile? I didn’t until the last year or so! You can get the pickiest of eaters to gobble this vegetable down by disguising it like this recipe does or as fried rice or cous cous as I have shared in previous recipes. I’m dying to try this one!

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