Recipe Index

Ingredients

• 1 head cauliflower, leaves removed
• 2 Tbsp. plus 1 tsp. canola oil
• Kosher salt and freshly ground black pepper
• ½ cup hot sauce, such as Frank’s Red Hot
• ½ cup sriracha
• ½ cup (1 stick) unsalted butter, cut into small pieces
• 1 Tbsp. crumbled blue cheese, or more to taste
• Equipment: 1 large rimmed baking sheet

Method

1. Position a rack in the middle of the oven and heat the oven to 375°F for the whole cauliflower.
2. Trim the stalk so the cauliflower sits flat, rub 2 tablespoons of the canola oil all over it, season with salt and pepper and roast it for about 30 minutes until the outside browns.
3. Let the roasted cauliflower cool enough to handle, then cut or break it into small florets.
4. Bring the hot sauce and sriracha to a boil in a saucepan, lower the heat and whisk in the butter pieces until the sauce turns smooth and glossy.
5. Warm the remaining teaspoon of canola oil in a deep sauté pan and sizzle the florets for about 5 minutes with a little more salt and pepper.
6. Pour in enough of the Buffalo sauce to coat the florets and keep tossing for about 5 minutes until both florets and sauce are hot.
7. Pile the sauced cauliflower onto a platter and scatter the crumbled blue cheese over the top.

Cook: 20 minutes · Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data