This Buffalo cauliflower recipe, while not Buffalo chicken wings, is easy, healthy, paleo, and crowd-pleasingly good, especially when smothered in blue cheese dip.
With this Buffalo cauliflower recipe from Thistle Hill Tavern, you can have it all–all the awesomeness of Buffalo wings and all the virtuousness of cauliflower not to mention all the accolades from everyone who tries it. We’re not suggesting you try to pass this roasted cauliflower off as chicken wings. We’re simply saying that chances are you’re not going to recall any other cauliflower recipe from the past. This is crowd-pleasingly good and ridiculously easy. This recipe has been updated. Originally published on January 30, 2014.–Renee Schettler Rossi
Buffalo Cauliflower Recipe
- Quick Glance
- 15 M
- 1 H
- Serves 2 to 4
- 1 head (about 1 1/2 pounds) cauliflower
- 2 tablespoons plus 1 teaspoon canola oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup Frank’s RedHot Sauce (or substitute a different brand hot sauce at your own peril)
- 1/2 cup store-bought or homemade Sriracha sauce
- 4 ounces (1 stick) unsalted butter, cut into smallish dice
- Blue cheese, crumbled, to taste, and/or Blue Cheese Dip
- 1. Crank up the oven to 375°F (190°C).
- 2. Trim the stem end and any leaves from the cauliflower and toss the trimmings in the compost. Leave the rest of the head of cauliflower whole. Place the entire cauliflower head on a rimmed baking sheet and coat the cauliflower with 2 tablespoons oil and season with salt and pepper to taste. Roast until tender and somewhat browned, 30 to 45 minutes, depending on the size of your cauliflower.
- 3. Meanwhile, in a saucepan, bring the Frank’s RedHot Sauce and Sriracha to a boil. Reduce the heat to a gentle simmer, then slowly whisk in the butter, a few pieces at a time, until everything is melted and incorporated and bubbly. Remove from the heat.
- 4. Cut the cauliflower head into florets. (You don’t want the florets to be too teensy or dainty; rather, you want them to be the proper size to enable you to easily snatch one up from a platter. You know, the size of a chicken wing. Just don’t pop the entire floret in your mouth at once, you heathen.)
- 5. Place a large sauté pan over medium-high heat until hot but not smoking. Add the remaining teaspoon canola oil, then add the cauliflower and salt and pepper to taste and cook, stirring or shaking the pan occasionally, until the cauliflower is warmed through. Carefully add the sauce and until everything is hot and the cauliflower is completely coated, about a minute or so. Plunk the Buffalo cauliflower on a platter and finish with a sprinkling of blue cheese and/or the Blue Cheese Dip on the side.
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Buffalo Cauliflower Recipe © 2013 Sarah Zorn. Photo © 2013 Eric Isaac. All rights reserved.
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