In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why.
Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL.
It would be easy to turn your back on everything from that other culture. However, we’ve become passionate about tying the two together. Letting new and real emerge and meld with the old. Instead of swearing off buffalo chicken wings with a game of football, trying to make something satisfying and real in its place.
There are several versions of buffalo cauliflower floating around the web, and we found it a interesting take on a healthy alternative to a gameday food (looking ahead to the Super Bowl in a few weeks). We took the concept and broke it down to roasting cauliflower using our favorite method and tossing it with some homemade buffalo sauce. We also happened to have some yogurt and blue cheese on hand, which we stirred together into an impromptu dip. It hit the spot for a lazy Sunday afternoon.
And, what’s great about whole foods is that they’re also delicious — so they don’t taste like a sacrifice. We hope you’ll enjoy this take just as much – or more – than the alternative.Print
- 1 large head cauliflower
- Olive oil
- Kosher salt
- 2 tablespoons unsalted butter
- 2 cloves garlic
- ¼ cup hot sauce
- 1 cup plain yogurt
- ½ cup blue cheese crumbles
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt (or to taste)
- Celery (optional)
- Preheat the oven to 450°F.
- Clean and chop the cauliflower into bite-sized pieces. In a bowl, combine the cauliflower with just enough olive oil to lightly coat the cauliflower and toss. Sprinkle with kosher salt. Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned, turning once.
- While the cauliflower roasts, make the buffalo sauce: Melt 2 tablespoons unsalted butter. Finely mince 2 cloves garlic. Stir together butter and garlic with ¼ cup hot sauce.
- If using, make the blue cheese dip: In a small bowl, combine 1 cup plain yogurt, ½ cup blue cheese crumbles, 2 teaspoons garlic powder, 1 teaspoon kosher salt (or to taste), and fresh ground pepper.
- When the cauliflower is done, remove from the oven and mix with the desired amount of buffalo sauce (to taste). Serve with blue cheese dip and celery sticks.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.