I never realized that people actually read my blog and look forward to my recipes until dinner last night with friends celebrating my 62nd birthday!! Wait….62? Shit. Anyway, my friend, Stephanie, wanted to know why I don’t blog more. I am, unfortunately for my husband and kids, never short of words, so that isn’t the problem. I love summer and spend as much time as I can outdoors because summer is soooo short. But promising that I would blog more, my new office is now located on the back deck until it rains.
Speaking of summer, a recent trip to Miles Market in Ohio proved to be somewhat of a decision-making challenge. The locally grown produce was fresh and abundant. Ultimately, I came home with this massive head of cauliflower that was so big, it wouldn’t fit into the produce bag. I came home from teaching aerobices the other day finding this huge cauliflower on the sink with a note from my husband who loves to do ‘refridgerator management.’ It read, “Do something with this thing. It’s taking up the whole damn refridgerator.” That’s a little exaggerated, but it is big and needed to be cooked.
So, bored with the usual, but creative recipes for preparing cauliflower, I came upon a great recipe from Delish.com….Buffalo Cauliflower with blue cheese dipping sauce. My shortcuts with this dish are store-bought blue cheese dressing and Franks Hot Sauce.
So, what really is buffalo sauce you ask? As a retired teacher, I love info that nobody really cares about. So the buffalo, fortunately, has nothing to do with this guy…..
There actually are many stories with claims to fame of this spicy stuff, but they all originate in Buffalo, New York. Yep. There is even a National Buffalo Wing Festival in Buffalo, where John Young was inducted into the National Buffalo Wing Hall of Fame in 1964 with his Mombo Sauce.
Here it is….super easy and surprisingly not too spicy……..
BUFFALO CAULIFLOWER with BLUE CHEESE DIPPING SAUCE
INGREDIENTS
- 1 head cauliflower, cut into bite-size florets
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground pepper
- 1 tsp. garlic powder
- 4 tbsp. butter, melted
- 1/4 c. buffalo sauce (such as Franks)
DIRECTIONS
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, toss cauliflower with olive oil and season with salt and pepper to taste. Roast for 20 minutes, until the florets are starting to turn golden and slightly crispy.
- Mix together melted butter and buffalo sauce. Pour over roasted cauliflower and toss with tongs to combine. Return baking sheet to oven and roast for another 10 minutes, until the cauliflower is fork tender and slightly crisp. Serve with blue cheese or ranch dressing on the side.
Dear Friends, I hope you like today’s recipe and feel free to share or ask for a new recipe. I love to share my yummy and EASY finds. Until next time….
Cheers! 🍾 Laura
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quickly justified consuming these fat fried bursts of flavor by reminding ourselves that we did water jog🙃. So, essentially, the moral of this story is “calories in and calories out.” There are, however, good calories and not so good calories, but an occasional splurge isn’t a bad thing. Unfortunately, I often justify these binges by thinking, “If this were my last meal, it would totally be worth it.” It was.
Laura Nobil, Realtor® 