Mary Makes Her Grilled Buffalo Cauliflower Recipe | The Good Stuff with Mary Berg

Mary shares tips on how to cook the perfect grilled buffalo cauliflower recipe.

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So, you want to start off with a head of good oldfashioned cauliflower. I don’t know if anybody else remembers, but like a few years ago, cauliflower steaks were a thing. I don’t I don’t really call them cauliflower steaks because I was like, it’s not really a steak. But we’re going to cut them into one inch thick hunks that are steak adjacent. Okay. Um, so grab your whole head of cauliflower. And the first little slices might kind of fall apart, but try to keep them together as best as possible. They fall apart, don’t worry about it. It’ll be fine. The middle ones will hold together nicely. The only reason you want to keep it together is honestly so it doesn’t fall apart on the grill as much. But if you get those little bits on the side, it’s going to be totally fine. You’re just going to get more like crispy frizzly bits, which is a total dream. So, I have got that cauliflower cut into nice 1 in thick steaks. And because I’m doing this one inside, I’m actually going to roast this. But if you want to do this on the grill, heat your grill to medium heat and they uh grill up absolutely beautifully and get really nice and smoky. So, just transfer your cauliflower onto a sheetpan. No matter what you’re doing, pop it on a sheet pan. It makes everything a lot easier in the long run. And then we’re going to make a really nice kind of spicy smoky butter to go on there. That’s going to get into that cauliflower and cook up beautifully. So, in my bowl here, I’m going to go in with about 3 tablespoons of butter. Since I’m doing buffalo cauliflower, butter is a key ingredient in any sort of buffalo wing or anything like that. If you wanted to though, you could always go with oil. That would work as well. Oh, yeah. We like oil. Yeah, I like that. Okay, cool. Um, now into there, we’re going to go in with some spices. This is where you kind of rage your pantry. The first thing we’re going in with is half a teaspoon of garlic powder. Now, garlic powder is one of my favorite things for the grill cuz it doesn’t burn the way fresh garlic does, but it gives you that roasted garlic flavor. For a little bit of smokiness, especially cuz we’re cooking inside. I’m going on with half a teaspoon of smoked paprika, which to me is like the bacon of your spice cupboard. It’s nice and smoky and delish. Now into there for a little heat. Half a teaspoon of cayenne pepper for a bit of Right. Okay. Wait, we got Except I’m going to do more. Okay, listen. If you clap, I’m going to do more. It’s always a good thing. Then uh about a/4 teaspoon of cumin. Cumin is really nice because it has a little bit of a lemony flavor, but also a little bit of smokiness. So, it brings real nice flavor into any sort of like vegetarian dish you’re doing. Then into there as well, a/ quart teaspoon of onion powder. Lots of powders, but don’t worry, it all comes out in the wash. It’s going to be great. Pop that on in. Give that a little bit of a mix together. And this is that beautiful flavored butter. This is super super spiced. It’s going to be really smoky, really tasty. It’s got that onion and garlic. So now what I’m going to do is I’m just going to kind of drizzle that over my cauliflower. You can also use a pastry brush and just kind of uh paint it all over. If you wanted to do this mini size and do little fuettes, you could easily just put this into a bowl and then toss everything together. Just get it nice and coated or as coated as you can in the time that TV allows, you know. All right. Now, since I’m doing this in the oven, I’ve got my oven heated to 425 degrees Fahrenheit. This needs about 25 minutes. I’m going to season it up with some salt and a little bit of pepper first. Um, but if you were doing this on the grill, heat your grill to medium heat. Pop it onto the grill, right onto those grates. Give them a little bit of an oil first and then let that go for about 8 minutes. I give them a bit of a flip flip. You’re just looking for them to be really nice and tender and and charred. It’ll be really tasty. I’m going to go and pop this into my fake oven over here because we’ve got a busy oven here. Uh, and those need to roast for 25 minutes. So, while those get to roasting, I’m going to make that beautiful like buffalo sauce that we all know and love. So, buffalo sauce is very complicated to make. I’m not going to lie. You need two ingredients. You need this stuff. I’m going to call it Fred’s hot sauce. You need the like cayenne pepper hot sauce that you love. And you need a half a cup of this. So take the lid off and dump it in. I’m going into the same bowl that I made everything else in. About half a cup. Feeling good. This is when you buy the bulk size of this. And then we’re going in with butter. Uh 3 tablespoons of butter is what you need. It gives a really nice consistency to the sauce. It lightens it up weirdly. Um it’s going to be absolutely beautiful. Also makes it a little bit more jammy and sticky. So once that’s mixed up and that cauliflower has been roasted for that roasting for that 25 minutes or grilling for about 8ish minutes, you’re going to add this sauce onto that cauliflower. So this one is looking great. It’s nice and roasted. Looking beautiful. And now I’m going to go on. Wait, is this the one? Yes, this is the one. I’m going to go on with that beautiful buffalo sauce. You do this at this point and then you just let this go for about I’m going to say just a few minutes. And if you are doing it on the grill, pop it back on the grill and let it do its thing. Give it a bit of a toss. If you are doing this on the grill though, you do want to transfer it onto a sheet pan so you can really let all that sauce just soak in. It’ll be absolutely beautiful. So, while that does its thing for a few more minutes, I’m going to get to work on a blue cheese sauce cuz I have always been a blue cheese gal. Is anyone a ranch person in here? Okay, we got a couple ranchers. Okay, that’s fine. Um, this has a little bit of a ranch vibe to it, but it’s super easy to throw together as opposed to buying storebought. So, the first thing you need is a half a cup of buttermilk. Buttermilk gives it a bit of tang, really nice flavor. So, I’m just going to eyeball it. That’s going to go right on in. Then, we’re going to go in with about 1/4 cup of sour cream to give it a little bit of thickness and deliciousness. So, again, eyeballing that. Pop that right on in. Then, for a little bit of extra kind of fat and texture, going in with two tablespoons of mayonnaise. This is just kind of a classic ranchy blue cheesy sauce. Going to give that a whisk together. And then to give this that ranch vibe, I am going to go in with a little bit of onion powder. This is the secret ingredient in my opinion to ranch dressing. Onion powder. It’s really, really tasty. So, I’m going in with about a teaspoon of onion powder. That gives that classic, again, ranchiness, which we love. So, that’s going on in. Then we’ve got to herb this up because if you’re having a ranch or a blue cheese, you need a lot of dill and a lot of chives. So, two tablespoonsish each. But like I said with Michael Smith, measure with your heart. Do whatever you want. So, I’m going to go big with my dill and my chives. Give those a nice little chop. Might have some cauliflower in there, too, but that’s okay. Clearly, we’re going bigger than uh two tablespoons, but that’s fine. Pop those in. That’s going to be absolutely beautiful. Now, if you left it at this point, just seasoned it up with some salt, maybe a little bit of pepper in there as well. This right here would be a delicious kind of ranch dressing, but I love blue cheese. So, I’m going in with half a cup of crumbled blue to give it really nice texture, really nice tang. Give that a good mix together. Like, do you see it coming together? Like, that looks so good to me. I’m very excited. All right. Now, this is a trick I learned from my friend Renee. Now, as opposed to serving the little like celery and carrots on the side that we all know and love, I am going to chop up some celery and pop it into that dressing. So, just one rib is all you need. Just give it a slice or a dice. Just going to slice her up. That’s going to give a little bit of a crisp, a little bit more of an herbiness, and a really nice texture. She does this even when she’s baking her cauliflower bites. Super, super tasty. Add that on in. Give that a stir. And now you’ve got everything you want in one bite, which is an absolute dream. All right, I’m going to grab that fantastic roasted cauliflower that I’ve got in my oven. Oh, doing its thing. It looks absolutely out of control. Like roasted and charred. I’m not going to lie. I’m going to put more of this buff sauce all over the top just to give it that flavor and that spice. To plate this up, it’s super easy. comes together real lickety split. Just grab a nice server, pop that onto a big serving platter. Just lay it on. Again, if you wanted to do this roasted, you could do it in fuettes. Super super nice. But just pop that on. Get that beautiful blue cheese dressing. And I’m just going to go right down the middle. That to me, put that on your next barbecue table and people are going to be like, “What?” It’s really, really good. Super tasty. And then you get to keep all of these little guys and do this. Hey, Mary here. What did you think? Drop your comments below and don’t forget to like and subscribe for more of the good stuff.