epicurious4.3
Buffalo Cauliflower
This vegetarian Buffalo cauliflower recipe sports crisp-tender bites doused in a spicy-rich sauce—it’s everything you love about Buffalo wings, minus the meat.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 20 min👤 Dale Talde📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●cutting board
- ●saucepan
- ●whisk
- ●pan
- ●bowl
📝 Preparation Steps
1
Arrange a rack in the middle of the oven and preheat to 375°F.
2
Cut the stalk end off the cauliflower so the head sits flat and place it on a large baking sheet. Rub 2 Tbsp. of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about ⏱️ 30 minutes.
3
Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets.
4
In a medium saucepan over moderate heat, bring the hot sauce and sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about ⏱️ 5 minutes. Remove from the heat and let cool.
5
In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about ⏱️ 5 minutes. 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. Do Ahead: The cauliflower can be roasted, cooled, and cut into florets several hours in advance. Cover the florets and keep them in the refrigerator until ready to use (you may need to sauté them slightly longer if refrigerated). The Buffalo sauce can be prepared, cooled, and kept in an airtight container in the refrigerator, up to 3 days. Editor’s note: This recipe first appeared on Epicurious in January 2015. Find more Super Bowl appetizers here →
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