Skip the chicken and you’ll satisfy your craving without the bloat.
I’m sorry, but
screw wing night. I know that going out with friends to gorge on cheap chicken parts stands as one of man’s favorite forms of socializing, but I’ll pass.
I’ll pass on the Atomic Firebomb Intestinal Incineration wing sauce. I’ll skip the clown face of grease build-up around my mouth. I’ll withdraw myself from the competition of knocking down the bar record held by some guy named Bubba. And I’ll gladly miss out on the stomach-churning, post-meal queasiness.
One thing I will regret, however, is that beautiful combination of hot sauce, butter, and blue cheese. There’s something alchemic about the way butter can make Frank’s RedHot Sauce even better. The salty, potent kick of blue cheese tempers the burn. But here’s a secret: You don’t need deep-fried chicken wings to enjoy these flavors.
Dale Talde, the chef/owner of Thistle Hill Tavern in Brooklyn, has engineered a simple recipe that benches the chicken and subs in roasted cauliflower. The dish—which serves as the ultimate game day appetizer—tastes like chicken wings without the bloat. You can also serve it with celery sticks or a piece of grilled chicken for the full experience.
Wing night be damned.
Buffalo Cauliflower
Recipe by Dale Talde, chef/owner of Thistle Hill Tavern in Brooklyn, NY
What you’ll need:
1 head cauliflower, leaves and stem removed
2 Tbsp canola oil, plus 1 tsp
Salt and pepper, to taste
½ cup Frank’s RedHot Sauce
½ cup Sriracha
1 stick butter, cubed
Crumbled blue cheese, for serving
How to make it:
1. Preheat your oven to 375°F. On a large baking sheet, coat the cauliflower in 2 Tbsp canola oil and season with salt and pepper. Place the baking sheet in the oven and cook until the outside of the cauliflower begins to brown, 30 to 45 minutes.
2. Remove the cauliflower from the oven and allow to cool, about 10 minutes. Using a chef’s knife, cut the cauliflower into small florets and set aside.
3. In a medium pot, add the Frank’s RedHot Sauce and Sriracha and bring to a boil. Lower the heat to low and slowly whisk in the butter cubes until well incorporated. Remove the sauce from the heat.
4. Heat a large skillet on medium-high and add the remaining canola oil. When the oil is hot, add the cauliflower and cook, stirring, until warmed through, about 3 minutes. Add enough of the buffalo sauce to coat the cauliflower (you may not use all the sauce) and cook until everything is hot, about 1 minute. Season with salt and pepper. Transfer the buffalo cauliflower to a plate and top with blue cheese. Makes 4 to 6 servings.
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