Coliflor De Búfalo Recipe
roasted fried cauliflower florets, Bocado buffalo sauce, pickled vegetables, blue cheese ranch
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Ingredients
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Cauliflower
Bocado Buffalo Sauce
Pickled Vegetables
Blue Cheese Ranch
Method
Preparing the Cauliflower
- 1
Roasting the Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until well coated.
- 2
Baking
Spread the coated cauliflower florets on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, tossing halfway through.
Making Bocado Buffalo Sauce
- 3
Prepare the Sauce
In a small saucepan over medium heat, melt the butter. Once melted, stir in the hot sauce, garlic powder, and honey. Mix well until combined and heated through. Remove from heat and set aside.
Pickling Vegetables
- 4
Prepare Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolves.
- 5
Making Blue Cheese Ranch
- 6
Prepare the Dressing
In a medium bowl, combine mayonnaise, sour cream, crumbled blue cheese, garlic powder, dried dill, salt, black pepper, and milk. Mix until smooth and well combined. Adjust seasoning to taste.
Combining and Serving
- 7
Toss Cauliflower in Sauce
Once the cauliflower is roasted, remove it from the oven. In a large mixing bowl, toss the hot cauliflower florets with the Bocado buffalo sauce until evenly coated.
- 8
Serve
Serve the buffalo cauliflower hot, garnished with pickled vegetables and a side of blue cheese ranch dressing for dipping.
