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:
  1. Preheat the oven to 450 degrees F
  2. Lightly oil a rimmed baking sheet and set it aside.
  3. 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.
  4. Spread the florets in an even layer on the prepared baking sheet.
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  5. Roast the florets until they start to brown, about 15 minutes.
  6. 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.
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    I have also used Sriracha for this. The results are different from traditional Buffalo sauce, but very good!
  7. Remove the cauliflower from the oven, but leave the oven on.
  8. Using a spatula, scrape the roasted cauliflower into the hot sauce mixture, stir well to coat.
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  9. Scrape the whole thing, sauce and all, back onto the pan, then return to the oven for an additional 15 minutes.
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    They should get really brown.
  10. Serve hot or at room temperature, with ranch or blue cheese dressing, for dipping.
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  11. Hell yes.