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!
Adeline Alley 