Buffalo Cauliflower

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A friend sent me a funny meme the other day of two Olympic track runners - one falling behind that said “Me still processing 2020”, and the clear winner saying “2022 in four months”. I will not pretend like my response to this meme was anything polite, but I will spare you that exact phrase. Let’s just say it SHOOK me. I truly cannot believe how weird time has gotten. If I ever have to physically write the date, I literally debate between 2020 and 2021 each time. Can’t seem to grasp it, and yet here we are, months from 2022.

Whatever this pandemic-time-warp has looked like for you, I think we all somewhat have this in common. It’s a weird feeling not having a strong sense of your bearings or being in a constant flux of what you can and can’t do. And it’s in these weeks (apparently months) of emotional rollercoasters where I need something comforting. Something classic and time-warpy…in the best way possible.

Bring in the Buffalo Cauliflower. Heck, bring in the actual wings…whatever YOU need. For me this week I needed the kick of the buffalo sauce and thecreamy Gorgonzola and the crunchy green onions more than I needed thewings, so I made a cauliflower version. I’m not vegetarian, and I still love this (and I think you will too.) The cauliflower is battered and baked until crispy, yet it’s light and not greasy. Sometimes we need greasy. Not today. We’ll save the grease for a low point, ya know?

What You'll Need

Cauliflower - 1 large head, cut into florets

Gorgonzola Cheese - crumbled 

Green Onions - 2x (green parts sliced)

Flour - 3/4 cup

Smoked Paprika - 1 teaspoon

Garlic powder - 2 teaspoons 

Salt - 1 teaspoon

Black Pepper - 1/2 teaspoon freshly ground 

Oat Milk (any milk will work) - 3/4 cup 

Wing sauce - 1/4 cup (I prefer Frank’s)

Avocado oil - 2 tablespoons (any high temp cooking oil will work)

Honey - 1 tablespoon

What You'll Do

1. Preheat oven to 450. Line a baking sheet with parchment, and a wire rack. Lightly spray with cooking oil.

2. Prep cauliflower - cut off stem and cut/break into 1-2” florets. *My favorite way to rinse cauliflower is to break it up first, then give it a good spin in the salad spinner. You want it to be nice and dry and this helps.

3. Make batter - combine flour and seasonings in a large bowl, whisk to combine. Stir in milk.

4. Add cauliflower to batter and toss to coat, covering every nook and cranny as best you can. *My weapon of choice here is tongs.

5. Pour out onto prepped rack on pan, separating each piece as much as possible.

6. Mix together the hot sauce, oil, and honey, and have a silicone basting brush ready. *Don’t have a silicone basting brush? Drizzle with a spoon.

7. Bake for 40 min, brushing with hot sauce mixture halfway through. *No need to flip because of the wire rack!

8. Broil for about 2 minutes at the very end for added crunchiness and those little burnt edges.

9. Top with crumbled Gorgonzola cheese and fresh green onion.

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