CHEF ANDY LITTLE, JOSEPHINE - BUFFALO CAULIFLOWER
1 head cauliflower cut into florets
1/4 cup Buffalo Sauce(I like Frank's Buffalo Sauce but use your favorite store-bought brand)
1 rib celery, cut on a bias into thin strips
4 Tablespoons crumbled blue cheese(I like Mimi's Smoked Blue)
3 Tablespoons toasted bread crumbs
1/4 cup pomace olive oil
Salt and pepper
Preheat oven to 500 degrees and place a jelly roll pan in the oven.
Toss the cauliflower in a mixing bowl with olive oil, salt and pepper.
After 15 minutes at 500 degrees, remove the jelly roll pan and place the cauliflower on the hot pan. Place back in the oven for 15 minutes. After 15 minutes, move the cauliflower around the sheet pan so they roast evenly. Continue roasting until the cauliflower is a uniform color, about another 10 minutes. Remove from the oven to cool.
To finish the dish: Warm the buffalo sauce. Place the roasted cauliflower in a bowl and top with buffalo sauce. Fold in the celery and blue cheese. Taste for seasoning; adjust with salt and pepper if necessary. Place in a serving bowl and top with bread crumbs. Enjoy!
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