Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!
WHAT YOU'LL LOVE
- Whole-head roasting: Roasting the whole head cooks the cauliflower through before it's broken into florets, so the frying step only needs to crisp the outside.
- Butter-based buffalo sauce: Simmering hot sauce, butter, and spices for one minute makes a glossy sauce that clings to the cauliflower in two stages, before and after cooking.
- Cornstarch-dusted florets: A light coating of cornstarch gives the quick pan fry a crisp surface without a heavy batter.
- Homemade buttermilk ranch: A blended dressing with fresh herbs gives a cooling, tangy counterpoint to the heat.
Buffalo Cauliflower
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
18
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
211
Introducing Chef Tom's recipe for Buffalo Cauliflower, a smoky, crispy, and tangy vegetarian appetizer made on a ceramic charcoal grill and Lodge Cast Iron Skillet. Experience the amazing smoky flavors of apple wood in every crunchy bite.
Ingredients
- 3 heads cauliflower
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- Blue cheese crumbles, for serving
-
1 1/3 cup Killer Hogs Hot Sauce
- 1 cup unsalted butter
-
1 tsp Code 3 Spices Grunt Rub
- 1 tsp Worcestershire sauce
- 1 tsp cayenne
- 1/2 tsp celery seed
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup parsley, minced
- 1 tbsp fresh chives, minced
- 1 tbsp fresh dill, minced
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
-
Noble Saltworks Hickory Smoked Salt
- black pepper, to taste
For the Buffalo Sauce:
For the Buttermilk Ranch Dressing:
Directions
- To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
Stabilize your Kamado Joe Classic III at 450ºF, set up for indirect grilling.
Melt the butter in a Lodge 8” Cast Iron Skillet. Add the remaining ingredients. Whisk to incorporate. Bring to a simmer. Cook for one minute. Remove from the heat. Allow to cool to thicken. The butter may begin to separate, so whisk again until all ingredients are distributed.
- Trim the leaves and end of the stem from the head of cauliflower. Dunk the florets of the cauliflower in the buffalo sauce, coating the surface.
- Transfer directly to the grill, stem side down. Roast until tender when pierced with a skewer, about 60 minutes. Remove from the grill.
Place a Lodge 12” Cast Iron Skillet in the grill to preheat.
- Cut the head of cauliflower into individual florets. Dust the florets with the cornstarch and toss to coat.
- Add the oil to the skillet. Fry the cauliflower florets briefly, just to crisp the surface. Remove from the skillet and place in a medium mixing bowl. Let cool 1-2 minutes. Add the remaining buffalo sauce to the bowl and toss to coat.
- Serve the Buffalo Cauliflower garnished with blue cheese crumbles and the Buttermilk Ranch Dressing for dipping.
Recipe Note
Recipe FAQ
Why roast the whole head of cauliflower before breaking it into florets?
Roasting it whole for about 60 minutes cooks the cauliflower through while keeping it intact, so the later pan fry only has to crisp the surface instead of cooking each floret from raw.
Why coat the cauliflower in buffalo sauce before roasting, then toss it again at the end?
The first coat seasons the cauliflower as it roasts, and the second coat, applied after frying, gives a fresh, glossy layer of sauce that hasn't been cooked off.
Why let the buffalo sauce cool before using it?
Cooling lets the butter thicken so the sauce clings to the cauliflower. If it separates, whisking it again brings the ingredients back together.
Why dust the florets in cornstarch before frying?
Cornstarch absorbs surface moisture and fries into a thin, crisp shell without a heavy batter. It only needs a brief fry in the skillet to crisp the outside.
Why let the fried florets rest for 1-2 minutes before tossing them in the remaining sauce?
A short rest lets the surface set slightly, so the crust holds up when the florets are tossed in sauce instead of turning soggy right away.
How long does the ranch dressing keep?
The blended buttermilk ranch keeps in the refrigerator for up to one week.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 450°F roasts the whole cauliflower and a cast iron skillet on the stovetop handles the frying, so nothing depends on a grill.
Recipe Highlights
Whole-head roast: Cooks the cauliflower through before frying.
Two-stage saucing: Seasons during roasting, then finishes with fresh glaze.
Cornstarch crisp: Crisps the surface in a quick fry.
Herby ranch dip: Cools the heat with a tangy dressing.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.09 oz
- per serving
- Calories
- 211
- Carbs
- 6 grams
- Protein
- 2 grams
- Fat
- 20 grams
- Sodium
- 180 milligrams
