Buffalo Cauliflower

1. 1

   Arrange a rack in the middle of the oven and preheat to 375u00b0F.

2. 2

   Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.

3. 3

   Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets. DO AHEAD:

4. 4

   In a medium saucepan over moderate heat, bring the hot sauce and Sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool. DO AHEAD:

5. 5

   In a large, deep saute pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and saute until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sauteing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.