Whole Roasted Buffalo Cauliflower with Cheddar-Gruyere
4 persons
2 h
Ingredients
For cauliflower:
- ½ cup red pepper hot sauce
- 1 tsp distilled white vinegar
- 1 tsp Worcestershire sauce
-
¼ cup
Finlandia Imported Unsalted Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- 1 head cauliflower, outer leaves removed
- 0 Kosher salt and freshly ground black pepper, to taste
-
5 slices
Finlandia Imported Cheddar-Gruyere SlicesFinlandia’s Cheddar-Gruyere is a bold blend of tangy Cheddar and smooth Gruyere. It is remarkably…
- 2 tbsp fresh chives, minced, for garnish
- 0 Ranch dressing, for serving
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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.
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