Buffalo Cauliflower
"Dale Talde, chef/co-owner of Talde, Thistle Hill Tavern, and Pork Slope in Brooklyn's Park Slope, shared this recipe exclusively with Epicurious. Seeking a healthy but flavor-packed side dish and wanting to do something unexpected with roasted cauliflower, Chef Talde added a fiery Sriracha-infused Buffalo sauce to the veggie. It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one...."
INGREDIENTS
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1 head cauliflower, leaves removed
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2 tablespoons plus 1 teaspoon canola oil
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Kosher salt and freshly ground black pepper
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1/2 cup hot sauce, such as Frank's Red Hot sauce
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1/2 cup Sriracha (Asian chile sauce)
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1/2 cup (1 stick) unsalted butter, cut into small pieces
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1 tablespoon crumbled blue cheese or more to taste
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