Friday, January 22, 2016

Buffalo-ed Cauliflower with Blue Cheese

Recipe adapted from "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn," by Dale Talde

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.

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