Buffalo Cauliflower

"People, kids included, will devour anything that is smothered in Buffalo sauce and cheese. To tone down the spice for tender palates, make the sauce with ¼ cup hot sauce and 1/3 cup butter. You can also swap the blue cheese for feta, goat cheese, queso fresco, or chunks of cheddar." -Meat on the Side

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings large or 4 smaller servings

Calories 471kcal

Author Toni Dash

Ingredients

1 medium head Cauliflower (about 2 pounds)
2 tablespoons Olive Oil
1½ teaspoons Kosher Salt
4 tablespoons (½ stick) Unsalted Butter, cut into pieces
1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
1 tablespoon Distilled White Vinegar
¼ teaspoon Worcestershire sauce
1 cup very thinly sliced Celery
½ cup crumbled Blue Cheese

Instructions

Preheat the oven to 450°F.
Break the cauliflower into large florets and put in a large bowl. Add the oil and 1 teaspoon of the salt and toss to coat. Spread the cauliflower out evenly on a rimmed baking sheet. Bake until tender and browned, 15 to 20 minutes. Return the cauliflower to the large bowl.
Meanwhile, put the butter, hot sauce, vinegar, Worcestershire sauce, and the remaining ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter has melted and the Buffalo sauce has come together, 2 to 3 minutes.
Pour the sauce over the cauliflower and toss until well coated. Serve, dividing the celery and blue cheese equally over the portions.

Notes

Nutrition