
Barbecued Buffalo-ed Cauliflower

This is a perfect snack or side dish. You might even hear “this takes just like chicken”.
Ingredients
- 1 head cauliflower, about 2 – 2 ½ lbs
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- ¼ cup plus 1 tsp sriracha hot sauce
- ¼ cup plus 1 tbsp Franks RedHot sauce
- 6 tbsp unsalted butter
- ½ cup blue cheese crumbled
Preparation
- Trim off leaves and some of the stem of the cauliflower so you have 1½ inches of stem exposed
- Preheat barbecue to medium-high (about 500° F). Place the cauliflower, stem side down on a foil baking pan or on a barbecue grill pan. Drizzle with oil and sprinkle with salt. Roast with the lid down about 30 to 35 minutes or until tender and browned on top. Let cool for 5 to 10 minutes or until cool enough to handle.
- Using a sharp knife, trim the florets into 3-inch long pieces (about the size of a chicken wingette) and cut the stem into slices. (Make Ahead: Cauliflower can be roasted up to this point and chilled for up to 2 days in advance.)
- In a large saucepan, combine sriracha and hot sauce. Heat over medium heat and add cauliflower; toss to coat with sauce. When the sauce begins to sizzle, add the butter, tossing and stirring often until the sauce is slightly creamy and cauliflower is heated through, about 3 to 5 minutes. Place in a serving bowl, sprinkle with blue cheese and serve immediately.
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2 Comments
tracey
This looks delis Angela. Any idea what the calorie count might be?
Thanks!
Angela nosalik
Hello Tracey,
This delicious recipe comes to just under 100 calories per serving.
Enjoy!
a