Small Plates
OFYR Buffalo Cauliflower with Point Reyes Blue
If you want to encourage veggie eating, this is the recipe to try. Cauliflower is the new 'it' vegetable. Doused in a buttery, silky buffalo hot sauce and grilled, cauliflower takes on a charred and smokey flavor impossible to replicate with chicken. We won't mention how healthy this low fat recipe is, but we will wager a bet that you will wish you had made three heads of cauliflower instead of the two called for in this recipe (who wouldn't like buffalo cauliflower tacos day two?).
cuisine
American
season
Year Round
difficulty
Simple
serves
6
Ingredients
2 heads organic cauliflower 1 1/4 cups Frank's Red Hot Buffalo Wing Sauce 2 tablespoons unsalted butter 2 teaspoons garlic powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 ounces Point Reyes Blue Cheese, crumbledDirections
- Prepare the OFYR.
- Turn the cauliflower so the stem is facing up. Cut out the core and remove any tough, thick stem pieces. Use a knife to carefully cut florets from the head into equal sizes florets (they will cook evenly).
- Bring a large pot of water to a boil. Add the cauliflower florets and blanche for 1 to 2 minutes. Remove from the pot, run under cold water, and then dry thoroughly on a flour sack towel.
- Add the buffalo hot sauce, butter, garlic powder, salt, and pepper to a small cast iron pot. Place the pot on the OFYR and let it bubble and toil.
- Put the drained cauliflower on a cast iron plate and spoon 3/4 of the sauce onto it. Roll around so all sides are coated.
- Place the cauliflower directly on the OFYR ring and cook, turning from time to time until the cauliflower is charred.
- Just before removing from the OFYR, spoon the remaining buffalo sauce over the cauliflower, toss the cauliflower to coat, and cook another minute or two.
- Remove from the grill, immediately sprinkle the blue cheese over the top so that it begins to melt. Serve immediately.
