How to Make Buffalo Cauliflower with Ranch Wedge Salad
For all those who might hear the word “cauliflower” and think “boring,” we have some great news: We’re about to blow your mind.
Our recipe for Buffalo Cauliflower with Ranch Wedge Salad starts off by grilling this underrated vegetable, then infuses it with a spicy kick you won’t see coming. Great as a standalone, this dish is also perfect as a healthy alternative (or complement) to the typical Buffalo snacks of the breaded and/or deep-fried variety—your wings, your chicken strips, et cetera.
Try it for yourself. You might start incorporating the oft-overlooked cauliflower into more of your meals once you experience its full flavor potential.
Recipe by: Chef Suz
Total time: 20-30 minutes
1 head cauliflower
⅙ bunch chives
1 clove garlic
1 head iceberg lettuce
1 tablespoon hot sauce
1½ tablespoons apple cider vinegar, divided
1½ tablespoons butter
1½ tablespoons mayonnaise
3 tablespoons buttermilk
¼ cup crumbled blue cheese
1 tablespoon vegetable oil
1. Prepare Ingredients
Preheat grill or grill pan to high heat. Rinse cauliflower and slice into ¼-inch steaks, reserving any loose florets. Rinse chives and thinly slice. Mince garlic. Halve lemon. Rinse iceberg lettuce and halve lengthwise, then slice each ½ through core into 3 wedges.
2. Make Buffalo Sauce
In a small pot over medium heat, heat ½ tablespoon vegetable oil. When oil is shimmering, add garlic and cook until fragrant, 1 minute. Add hot sauce, 1 tablespoon apple cider vinegar, and butter and cook until butter is melted and sauce is well combined, 1-2 minutes. Taste and add salt as needed. Remove pot from heat and set aside.
3. Grill Cauliflower
Brush grill or grill pan with ½ tablespoon vegetable oil. Season cauliflower on both sides with salt. When grill or grill pan is smoking, add cauliflower steaks and florets and grill until tender, about 5 minutes per side.
4. Make Dressing
While cauliflower grills, in a medium bowl, combine chives, mayonnaise, buttermilk, juice of 1 lemon, and remaining apple cider vinegar. Taste and add salt and pepper as needed.
5. Season Cauliflower
Remove cauliflower from grill or grill pan and place in a large bowl. Add buffalo sauce and toss to coat.
6. Plate Cauliflower
Divide iceberg wedges evenly between 2 plates. Scatter over crumbled blue cheese, then drizzle over dressing. Serve alongside buffalo cauliflower steaks.
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