Cauliflower has become the new "it" food and I can understand why. It can be riced, sauced, steaked, pizza'd, and now "winged." I took a head of cauliflower and cut it into a bunch of florets, grilled them and then added my favorite buffalo wing sauce. Low and behold I discovered a new favorite. I served them along with my yummy recipe for blue cheese dressing and could not believe how delicious they were. They're healthy and an amazing snack. I don't know what took me so long to give them a try but I'm so glad that I did. I'll be grilling these all summer long.
Ingredients for Grilled Buffalo Cauliflower with Blue Cheese Dip:
Cauliflower:
1 head cauliflower cut into florets
2 tablespoons olive oil
Kosher salt
black pepper
3/4- 1 cup Frank's Red Hot Wings Buffalo Sauce
cooking spray
disposable pan
serve with celery
Blue Cheese Dip:
1 - 7-ounce container Greek yogurt
3/4 cup crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon milk
1 tablespoon freshly squeezed lemon juice
2 teaspoons cider vinegar
2 drops Frank's Red Hot Sauce
Kosher salt
coarse ground black pepper
Time-Saving Tips: The dip can be prepared a day in advance and stored in the refrigerator. The celery can be prepped earlier in the day.
Let's see what we need.
Let's cook.
Combine the yogurt and blue cheese. Gently press the blue cheese with a spoon to break it down a bit. Add the remaining ingredients and then refrigerate the dressing. It is best to make the dip a few hours in advance so the flavor develops.
Cut a head of cauliflower into florets. Add them to a bowl and toss with two tablespoons of olive oil and season with salt and pepper.
Coat the grill with cooking spray and preheat to medium-high heat. Add the florets and cook, while flipping until crisp-tender and grill marks appear.
Once they are ready to transfer to a bowl and toss with the Buffalo sauce. I gently fold the cauliflower into the sauce, making sure they are all well coated. Then transfer to a serving platter.
They're ready! Look how awesome they look. The only negative about this recipe is that I didn't make enough. This no-guilt party food is excellent for entertaining, potlucks, and game day.
Enjoy!
Grilled Buffalo Cauliflower with Blue Cheese Dip:
appetizer
Cauliflower:
1 head cauliflower cut into florets
2 tablespoons olive oil
Kosher salt
black pepper
3/4- 1 cup Frank's Red Hot Wings Buffalo Sauce
cooking spray
disposable pan
serve with celery
Blue Cheese Dip:
1 - 7-ounce container Greek yogurt
3/4 cup crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon milk
1 tablespoon freshly squeezed lemon juice
2 teaspoons cider vinegar
2 drops Frank's Red Hot Sauce
Kosher salt
coarse ground black pepper
Combine the yogurt and blue cheese. Gently press the blue cheese with a spoon to break it down a bit. Add the remaining ingredients and then refrigerate the dressing. It is best to make the dip a few hours in advance so the flavor develops.
Cut a head of cauliflower into florets. Add them to a bowl and toss with two tablespoons of olive oil and season with salt and pepper.
Coat the grill with cooking spray and preheat to medium-high heat. Add the florets and cook, while flipping until crisp-tender and grill marks appear.
Once they are ready to transfer to a bowl and toss with the Buffalo sauce. I gently fold the cauliflower into the sauce, making sure they are all well coated. Then transfer to a serving platter.
Time-Saving Tips: The dip can be prepared a day in advance and stored in the refrigerator. The celery can be prepped earlier in the day.