food for thought

by michelle

buffalo cauliflower and butternut

with one comment

Vegetarian and spicy, this dish uses the fabulous flavours normally reserved for chicken wings.

buffalo-cauliflower-and-pumpkin-with-blue-cheese-sauce

Preheat your oven to 230ºC (450ºF). Cut half a cauliflower into florets and some butternut pumpkin (squash) into chunks. Melt some ghee (clarified butter) and toss the vegetables in the ghee, seasoning with salt and pepper to taste. Roast in the oven until soft and slightly charred. Meanwhile make a blue cheese sauce by combining ⅓ of a cup each of mayonnaise and sour cream, ¼ of a cup of buttermilk, 1 small clove of crushed garlic, ½ a teaspoon of Worcestershire sauce, ¼ of a teaspoon each of freshly ground black pepper, dry mustard powder, salt and sugar plus a pinch of cayenne pepper to taste. Whisk well then grate 50g (1¾ oz) of frozen blue cheese into the sauce (easier than crumbling fresh cheese) and mix it in a little at a time so that it doesn’t clump. When the vegetables are cooked put them in a bowl and toss them with 2 tablespoons each (or more to taste) of Frank’s Red Hot Sauce (cayenne pepper sauce) and Sriracha Chilli Sauce. Arrange the vegetables on a serving platter, drizzle with the blue cheese sauce and garnish with some chopped spring onions.

The sauce recipe comes from Chef John at Food Wishes.

Advertisements

Written by michelle picker

November 16, 2015 at 5:50 am

One Response

Subscribe to comments with RSS.

  1. Amazing ! Thank you for sharing this ❤️

    Tanya Veronica

    November 16, 2015 at 6:44 am


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: