This vegetarian Buffalo Cauliflower is the perfect snack for a rainy day, watching a game, summer barbecues… anytime, really! Already a modern classic Buffalo Cauliflower is a new addiction of mine – and after trying this, I bet it’ll be one of yours as well.
So this spring I went to NYC for the first time ever and of course, being a serious foodie as well as serious planner, I did my food research. With the help of both Swedish bloggers/previous NYC residents such as Sandra Beijer, American bloggers I’ve followed for as long as I can remember such as Lauryn Evarts and friends/family/random people who had been to NYC I came up with a thorough agenda for the weekend. Basically, we would eat. We would also have a few cocktails but mainly to pass the time between meals. Oh and we were going to a standup show. But I mean, what else of importance could there be?
Anyway, this worked out well and all until our second day when we went to take the Staten Island Ferry (apparently the cheapie way to see the Statue of Liberty up close-ish) and found take away margaritas on the way. An hour later we were back on Manhattan ground, “sorta” buzzed and totally derailed from our strict food itinerary and also from the rest of the itinerary. What was supposed to be a walk across the Brooklyn Bridge followed by either a trip up to Maison Premiere or a trip down to the Red Hook Winery (see! options! I’m not that strict!) turned into (supposedly famous) Irish Coffees at (supposedly famous and one of the best bars in the world?) the Dead Rabbit and sawdust all over, followed by serious hunger pangs and beer cravings and me loudly demanding buffalo wings. All this before we even started our walk across the bridge (spoiler alert: we never did get across).
Luckily, at this difficult point of our trip we had arrived in some neighborhood or other where both beer and buffalo wings actually seemed very possible to find (maybe that’s every neighborhood in NYC?). We walked into a place that promised beer, and after getting a bit upset that they did in fact not have any buffalo wings on the menu I settled for buffalo cauliflower.
And my life has not been the same since.
Once back in Stockholm I tried my best (i.e. cooked a bit and googled A LOT) to find a recipe for buffalo cauliflower that matched the divine experience I’d had the first time. And it turned out OK. It was good. But it was not “the one”.
Then one day, I found a recipe for Sticky Sesame Cauliflower Wings over at Jessica in the Kitchen. Well actually I think I found it somewhere else because it’s a quite old recipe, but anyway I found it. And lucky me!! Right away I realized – what was missing from my life was panko. Well not missing from my life exactly, I use it a lot, mainly for frying feta cheese (which was my favorite food in the world until I found Buffalo Cauliflower), but missing from my Buffalo Cauliflower. Pair this with an extra buttery buffalo wing sauce and my favorite recipe for Blue Cheese Dip from Fifteen Spatulas and it was an immediate home run.
So, basically, I can’t take credit for any part of this recipe but for the bringing together of three components that were meant to be. Call me a matchmaker if you will, this is a match made in heaven.
Don’t forget to share this recipe if you like it, and please tag me @alwaysusebutter if you do! Did you try it? Please leave a rating below!
Buffalo CauliflowerPrint Rate
Blue Cheese Sauce
- 150 g blue cheese crumbled
- 1 dl sour cream
- 0.5 dl mayonnaise
- 1 Tbsp milk
- 1 Tbs lemon juice about half a lemon
- 0.5 tsp salt according to taste
- 0.5 tsp black pepper according to taste
- 1 medium sized head of cauliflower about 500g
- 1 dl flour
- 1 dl milk
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 1.5 dl panko breadcrumbs
- 50 g salted butter melted
- 1.5 dl hot sauce I use Cholula original hot sauce
Blue Cheese Sauce
- Place all ingredients in a bowl and mix together with an immersion blender. Add salt and pepper to taste, then place in the fridge until the rest is finished, at least 30 min.
- Set the oven to 225 C/430 F and place a baking sheet on an oven tray.
- Cut the cauliflower into bitesize florets. Not too small, but certainly not too big.
- Mix together the flour, milk, salt, black pepper and garlic powder in a bowl. Pour the panko in another bowl next to it.
- Add the cauliflower florets to first the flour-mixture, making sure that they get covered on all sides.
- After the flour-mixture, toss the florets in the panko. Make sure they get covered on all sides here as well.
- Place the florets on the baking sheet, well separated. Place the baking tray with the florets in the middle of the oven and cook for 20 minutes.
- While the cauliflower is cooking you can prepare the buffalo sauce. Mix the melted butter with the hot sauce in a bowl large enough to hold both the sauce and the cauliflower.
- After 20 minutes, remove the cauliflower from the oven and add to the buffalo sauce. Toss, and then return to the baking sheet. Pour over any remaining buffalo sauce. Place back in the oven for an additional 5 min.
- This Buffalo Cauliflower is great on it's own with just the Blue Cheese Dip - but it's also perfect for making Buffalo Cauliflower Tacos