The first time I had this dish was 3 years ago at Mowhawk Bend in Echo Park. My mind was blown. "How could something as simple as cauliflower have so much complexity?" I wondered, immediately followed by, "How can I recreate this at home?!" Finally (today) I did. Here's my blog post about it: http://brokeassgourmet.com/articles/buffalo-cauliflower
- •Preheat the oven to 450 degrees F
- •Lightly oil a rimmed baking sheet and set it aside.
- •In a mixing bowl, toss the florets of 1 large head of cauliflower with two tablespoons of extra virgin oil and 1/4 teaspoon salt.
- •Spread the florets in an even layer on the prepared baking sheet.
- •Roast the florets until they start to brown, about 15 minutes.
- •Meanwhile, in a mixing bowl, whisk together 1/4 cup hot sauce (such as Crystal, Frank's, or Tabasco) with 2 tablespoons melted unsalted butter, the juice of 1/2 lemon, and ground black pepper to taste.I have also used Sriracha for this. The results are different from traditional Buffalo sauce, but very good!
- •Remove the cauliflower from the oven, but leave the oven on.
- •Using a spatula, scrape the roasted cauliflower into the hot sauce mixture, stir well to coat.
- •Scrape the whole thing, sauce and all, back onto the pan, then return to the oven for an additional 15 minutes.They should get really brown.
- •Serve hot or at room temperature, with ranch or blue cheese dressing, for dipping.Here's my favorite ranch recipe: http://brokeassgourmet.com/articles/creamy-yogurt-herb-dressing
- •Hell yes.