Buffalo Cauliflower

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 head cauliflower, leaves trimmed
• 2 tablespoons canola oil, plus
• 1 tablespoon canola oil
• kosher salt and black pepper, freshly ground
• 1/2 cup hot pepper sauce, i use frank's red hot sauce
• 1/2 cup asian chili sauce
• 1/2 cup unsalted butter, cut into small pieces
• 1 tablespoon blue cheese, crumbled (or more)

Recipe

• 1 arrange a rack in the middle of the oven and preheat to 375 degrees fahrenheit.
• 2 cut the stalk end of the cauliflower off so the the head sits flat.
• 3 place cauliflower a large baking sheet, i sprayed mine with cooking spray.
• 4 rub 2 tablespoons of canola oil all over cauliflower.
• 5 season with salt and pepper to taste.
• 6 roast until the outside starts to brown about 30 minutes.
• 7 transfer cauliflower to a cutting board and let cool.
• 8 once the cauliflower is cool, cut into florets.
• 9 in a medium saucepan over moderate heat bring the hot sauce, sriacha to a boil.
• 10 reduce the heat to a simmer and slowly whisk the butter until fully incorporated about 5 minutes.
• 11 remove from heat and let cool.
• 12 in a large, deep sauté pan over moderate heat warm the remaining 1 teaspoon canola oil.
• 13 add the cauliflower florets, season to taste with salt and pepper.
• 14 saute until until heated through.
• 15 add enough buffalo sauce to coat and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.
• 16 transfer cauliflower to serving plate and garnish with blue cheese.