* Sriracha Cauliflower with Blue Cheese Sauce
Organic Cauliflower, ea.
In Stock
$2.99 $1.99

Organic Lemon, ea.
In Stock
$0.99

Sriracha Cauliflower with Blue Cheese Sauce

Cheese Sauce:

  • 1/3 cup sour cream
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon skim milk
  • 2 teaspoons Vegenaise
  • Kosher salt and freshly ground black pepper


Buffalo Cauliflower:

  • 2 tablespoons unsalted butter
  • 1/4 cup Sriracha, less if you want it less spicy
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • Kosher salt
  • 8 cups cauliflower florets (from about 1 medium head)


Preheat the oven to 400 degrees F.
For the cheese sauce: Whisk together the sour cream, blue cheese, milk, Vegenaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the Sriracha and lemon juice and set aside.

Mix 1/2 cup water, olive oil and 1/4 teaspoon salt in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the Sriracha mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.


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