Want a late night snack that won’t give you post-greasy food itis? Here it is.
I made this not realizing how potent the taste of two hot sauces and strong blue cheese are, and decided to split it between two people. While it tasted delicious it was really strong and the spice built up after a while—I decided that it would be perfect as a side dish or appetizer for roughly six people.
This dish is great because of it’s simplicity and versatility. Add it on top of your burgers, serve it hot with toothpicks at parties, and even sprinkle them on pizza.
In all fairness, this isn’t a comparable snack to actual buffalo chicken wings because the flavours aren’t replicated here (or the texture). I just borrowed the sauce from one dish and added it to another.
- 1 head cauliflower, leaves removed
- 2 tbsp. plus 1 tsp. canola oil
- Salt and ground black pepper to taste
- 1/2 cup hot sauce, such as Frank’s Red Hot sauce
- 1/2 cup sriracha hot sauce
- 1/2 cup unsalted butter, cut into small pieces
- 1 tbsp. crumbled blue cheese
Preheat oven to 375 degrees F.
Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, coating it well. Season to taste with salt and pepper, and roast until it begins to brown, about 30 minutes.
Transfer the cauliflower to a cutting board and allow it to cool completely. Once the cauliflower is cool enough to touch (it stays hot in the middle for quite a while), cut or break it into small florets.
In a medium saucepan over medium-high heat, bring both of the hot sauces to a boil. Reduce the heat to a simmer, then slowly whisk in the butter until fully incorporated, about 5 minutes. Shut off heat and set aside.
In a large, deep saucepan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets and sauté until heated through. Add enough buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.