Recipes

Grilled Buffalo Cauliflower

Mary Berg's Grilled Buffalo Cauliflower Mary Berg's Grilled Buffalo Cauliflower (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice4-6N/AN/A

Ingredients

  • ---FOR THE CAULIFLOWER---
  • 1 large head cauliflower
  • 6 tablespoons butter, melted, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup cayenne pepper hot sauce
  • ---FOR THE BLUE CHEESE SAUCE---
  • ½ cup buttermilk
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped dill
  • 2 tablespoons finely chopped chives
  • 1 teaspoon onion powder
  • ½ cup crumbled blue cheese, plus more for serving
  • 1 stalk celery, leaves reserved, finely diced
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Heat your grill to medium. Alternatively, you can roast the cauliflower in an oven at 425ºF.
  2. Cut the cauliflower into 2cm (1-inch) thick steaks and transfer to a sheet pan.
  3. In a small bowl, stir together 3 tablespoons of butter with the garlic powder, smoked paprika, cayenne pepper, cumin, and onion powder. Brush both sides of the cauliflower steaks with the butter mixture and season with salt and pepper.
  4. Transfer the cauliflower onto the grill, close the lid, and cook for 6 to 8 minutes per side or until charred and tender. 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. If roasting in the oven, cook on the sheet pan for 25 minutes or until golden and tender.
  5. Meanwhile, whisk together the cayenne pepper hot sauce with the remaining 3 tablespoons of melted butter.
  6. When the cauliflower is tender, remove it to the sheet pan and spoon over the buffalo sauce, flipping gently to coat. Add the sheet pan onto the grill (or oven), close the lid, and cook the cauliflower for an additional 2 to 4 minutes to allow the sauce to sink in and heat.
  7. For the blue cheese sauce, whisk together the buttermilk, sour cream, mayonnaise, dill, chives, 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.
  8. To serve, spread the blue cheese dressing onto a platter and top with the buffalo cauliflower. Scatter with extra blue cheese, the reserved celery leaves, and some dill and chives, if desired.