Whole Roasted Buffalo Cauliflower with Cheddar-Gruyere
Whole Roasted Buffalo Cauliflower with Cheddar-Gruyere
Whole Roasted Buffalo Cauliflower with Cheddar-Gruyere
4 Persons
2 h
Ingredients4 Persons
For cauliflower: | |
|---|---|
| ½ cup | red pepper hot sauce |
| 1 tsp | distilled white vinegar |
| 1 tsp | Worcestershire sauce |
| ¼ cup | |
| ¼ tsp | cayenne pepper |
| 2 tbsp | olive oil |
| 1 | head cauliflower, outer leaves removed |
Kosher salt and freshly ground black pepper, to taste | |
| 5 slices | |
| 2 tbsp | fresh chives, minced, for garnish |
Ranch dressing, for serving | |
Instructions
- For cauliflower: Place a large cast iron skillet in oven and preheat to 375°F.
- Heat hot sauce, vinegar and Worcestershire sauce in a small saucepan over medium heat. Remove from heat and whisk in butter and cayenne pepper until combined.
- Rub oil over cauliflower until coated. Season with salt and pepper, to taste.
- Carefully remove skillet from oven. Place cauliflower, core-side-down, in skillet. Brush with hot sauce mixture. Bake, brushing with hot sauce mixture occasionally, until tender and golden-brown, about 1 hour 30 minutes to 1 hour 50 minutes.
- Remove from oven. Cover cauliflower with overlapping slices of Cheddar-Gruyere cheese. Return cauliflower to oven and bake until cheese is melted, about 3-4 minutes.
- Garnish cauliflower with chives. Slice and serve with ranch dressing.