Buffalo Cauliflower With Blue Cheese Dip Food

BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
• For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
• Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

BUFFALO CAULIFLOWER WITH BLUE CHEESE DIP

Steps:

• Preheat the oven to 450°F.
• In a bowl, combine the cauliflower with just enough olive oil to lightly coat the cauliflower and toss. Sprinkle with kosher salt.
• Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned, turning once.
• While the cauliflower roasts, make the buffalo sauce: Melt butter in a small saucepan. Add garlic. Stir together butter and garlic with hot sauce; remove from heat and set aside.
• If using, make the blue cheese dip: In a small bowl, combine yogurt, blue cheese crumbles, garlic powder, and salt & pepper.
• When the cauliflower is done, remove from the oven and mix with buffalo sauce to combine. Serve with blue cheese dip.

BUFFALO CAULIFLOWER

Steps:

• Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
• In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
• As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
• Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
• Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
• Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

BUFFALO CAULIFLOWER

Steps:

• Arrange a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
• Cut the stalk end of the cauliflower off so the the head sits flat.
• Place cauliflower a large baking sheet, I sprayed mine with cooking spray.
• Rub 2 tablespoons of canola oil all over cauliflower.
• Season with salt and pepper to taste.
• Roast until the outside starts to brown about 30 minutes.
• Transfer cauliflower to a cutting board and let cool.
• Once the cauliflower is cool, cut into florets.
• In a medium saucepan over moderate heat bring the hot sauce, Sriacha to a boil.
• Reduce the heat to a simmer and slowly whisk the butter until fully incorporated about 5 minutes.
• Remove from heat and let cool.
• In a large, deep sauté pan over moderate heat warm the remaining 1 teaspoon canola oil.
• Add the cauliflower florets, season to taste with salt and pepper.
• Saute until until heated through.
• Add enough Buffalo Sauce to coat and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.
• Transfer cauliflower to serving plate and garnish with blue cheese.

BUFFALO CAULIFLOWER DIP

Steps:

• Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
• Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
• Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
• Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
• Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for 1 to 2 minutes.
• Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.