Special Equipment: Chef Knife, Bowl, Saute Pan, 1/2 Sheet Pan, Parchment Paper, Microplane, Whisk
Serves: 4
Ingredients
Buffalo Cauliflower
2 Tablespoon | 20g Neutral Oil
1 Head | 950g Cauliflower
1 1/2 Teaspoon | 10g Kosher Salt
1/2 Cup | 180g Hot Sauce
2 Oz | 58g Unsalted Butter
1/4 Bunch Parsley
1 Oz Parmesan Cheese
Salt, Kosher
Dare I say better than wings…spicy, cheesy, addictive and vegetarian. These bites are a great snack, side dish or go ahead and eat a whole platter for dinner!
Method
Roasting Cauliflower
- Pre-heat oven or air fryer to 400 F
- Breakdown cauliflower head into florets
- Lightly coat with oil and season with salt
- Roast in oven for 10 – 15 minutes or golden brown and crispy
Notes:
Buffalo Sauce
- Add hot sauce to a pan, bring up to a simmer
- Whisk in cold butter and emulsify
- Keep warm off heat until ready to pour over cauliflower
Tips:
Plating
- Add roasted cauliflower to a large bowl
- Add the buffalo sauce
- Add Parmesan cheese
- Add parsley
- Toss to coat cauliflower
- Plate and garnish with more cheese and parsley
