Lately, buffalo cauliflower recipes have been popping up all over Pinterest. I was immediately intrigued. The pictures were pretty. And I like both cauliflower and buffalo wings. But together?
I’m pleased to report that they’re every bit as delicious as I’d hoped, and they couldn’t be easier to prepare. Here’s how you do it: Roast two heads of fresh cauliflower (cut into florets and drizzled with a little olive oil), in a 425-degree oven for about 40 minutes, stirring once at the halfway point. Then, just before the cauliflower is done, melt 1/4 cup of butter (we’ve used regular and Earth Balance, both to good affect) with 1/2 cup of Franks RedHot Original hot sauce. Toss the cauliflower with the wing sauce and there you have it.
Unless your kids are of the hot Cheetos-eating variety, you’re probably best off making some plain roasted cauliflower for them (though my 4-year-old sweated his way through a couple florets). We served it, alongside barbecued chicken and raw veggies, to neighbors for dinner, and have eaten it in its unadorned state as a light supper.
The whole thing has me thinking—what other vegetables would take to the buffalo treatment? Post your ideas below!