Recipe courtesy of Mary Berg
Grilled Buffalo Cauliflower
- Level: Easy
- Yield: 4 main dish servings or 6 to 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 375
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 72
- Sodium
- 1174
- Total: 40 min
- Active: 35 min
Ingredients
Cauliflower:
1 large head cauliflower
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon onion powder
6 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/2 cup (125 milliliters) cayenne pepper hot sauce
Blue Cheese Sauce:
1/2 cup (125 milliliters) buttermilk
1/4 cup (60 milliliters) sour cream
2 tablespoons finely chopped fresh chives, plus more for serving, optional
2 tablespoons finely chopped fresh dill, plus more for serving, optional
2 tablespoons mayonnaise
1 teaspoon onion powder
1/2 cup (70 grams) crumbled blue cheese, plus more for serving
1 stalk celery, finely diced, leaves reserved,
Kosher salt and freshly ground black pepper
Directions
- For the cauliflower: Prepare a grill for medium heat.
- Cut the cauliflower into 1-inch-thick (2-centimeter) steaks and transfer to a baking sheet.
- In a small bowl, stir together the garlic powder, smoked paprika, cayenne pepper, cumin, onion powder, 3 tablespoons of the butter and salt and pepper to taste. Brush both sides of the cauliflower steaks with the butter mixture and season with more salt and pepper.
- Transfer the cauliflower to the grill, close the lid and cook until charred and tender, 6 to 8 minutes per side. If the cauliflower is charring too quickly, feel free to turn half of your grill off and finish cooking the cauliflower on the cool side of the grill.
- Meanwhile, whisk together the cayenne pepper hot sauce with the remaining 3 tablespoons melted butter in a small bowl.
- When the cauliflower is tender, remove it to the baking sheet and spoon over the Buffalo sauce, flipping gently to coat. Add the baking sheet to the grill, close the lid and cook the cauliflower for an additional 2 to 4 minutes to allow the sauce to sink in and heat through.
- For the blue cheese sauce: Whisk together the buttermilk, sour cream, chives, dill, mayonnaise and onion powder in a large bowl. Stir in the crumbled blue cheese and diced celery and season to taste with salt and lots of pepper.
- To serve, spread the blue cheese dressing onto a platter and top with the Buffalo cauliflower. Scatter with extra blue cheese, reserved celery leaves and some dill and chives, if desired.