I recently lost my friend Kelly Jo to warmer weather and the countryside. Before she went off to live her dream life in the mountains, we shared one last meal. We reminisced about late nights bartending together and early breakfasts watching the sun come up. We laughed, cried, and ate Buffalo Cauliflower. There’s nothing like snacking on a big plate of “wings” while talking a mile a minute and in the end feeling good about what you ate. And with a topping of blue cheese and shaved celery these guys are downright addictive. If only the “wings” and that day could last forever.
Cooking Time20 min
Total TimeUnder 30 minutes
Recipe CourseAppetizer, Side Dish, Snack
Taste and TextureHot & Spicy
Type of DishVegetable
- 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
- 1/4 teaspoon Worcestershire sauce
- 1 cup very thinly sliced Celery
- 1/2 cup crumbled Blue Cheese
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.