Friday, January 22, 2016
Buffalo-ed Cauliflower with Blue Cheese
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes, plus cooling time
Total Time: 50 minutes, plus cooling time
One 2-to-2½-pound head cauliflower, leaves trimmed to expose 1½ inches of stem
2 tablespoons vegetable oil
1 teaspoon kosher salt
¼ cup, plus 1 tablespoon, Sriracha
¼ cup, plus 1 tablespoon, Frank's RedHot sauce
6 tablespoons room-temperature unsalted butter, cut into chunks
½ cup (1¾ ounce) crumbled blue cheese
1. Preheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.
2. When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wingettes) and cut the stem into thin slices. Make ahead: The cauliflower can be roasted and chilled up to 2 days in advance.
3. In a large saucepan, combine the Sriracha, Frank's RedHot sauce and cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese and serve immediately.