How To Make Buffalo Cauliflower Wings | Grilled
A great alternative to chicken wings is this recipe for grilled buffalo cauliflower. We don’t grill these just any old way though, we’re doing these indoors on the BlueStar Platinum Series 36" Color Match Free Standing Gas Range. This gas range allows you to attach a grill top on two of the burners. Bringing a little bit of your outdoor kitchen, indoors. The beauty of the BlueStar Platinum is that it is very versatile for all your cooking needs.
Firstly, we’ll show you how to get the perfect florets from your cauliflower. Cut off the leaves from the bottom, then go right down the center with your knife. You could do thick steak-style cuts with these, but for florets we’ll cut the “V” shape down the center of the stem with the knife. Not only will this get the core out, but this will help hold the florets together.
You want at least one side of the florets to be flat, so we have a surface area to make some grill marks. Throw these into a bowl and add a drizzle of olive oil which will help create less flare up. Over at the grill, the BlueStar up to medium high heat. We're on all gas, the platinum version. It's the most fun you can have inside with outdoor style cooking.
We'll put these down just to get a nice crisp char. And depending on how you cut this, it's going to be 3 to 5 minutes on each side. Make sure you spread them out and don’t overwork the grill. There’s plenty of room on this so give them space. Give them probably 2-3 turns depending on how fast they cook. We don’t want them to dry out.
We just want to give them a great texture until we achieve the desired char. These should resemble boneless chicken wings. After we pull them off, I’ll move on to making the buffalo sauce. We have a cup of buffalo sauce heating up on our Jenn Air 36" Induction Cooktop Stainless Steel. To richen this up, we’ll add 1 ½ ounces of butter.
This will be the base for the sauce. Then add two tablespoons hot sauce. For this we used a truffle hot sauce, but any hot sauce you would like to use will work. You're going to see we finish with the hot sauce too, just to give it a little kind of earthiness.
This is also an option, but you can add 1 teaspoon of chopped garlic to the sauce as well.
While we wait for our butter to melt, and our sauce to heat up, we can move on to seasoning the cauliflower. We didn’t season it before we grilled it because if we were to do that it would take away from the good hard char we got on these.
Vegetables have so much water that it will absorb out. Next season these with 1 teaspoon of salt, and 1 teaspoon of black pepper. You could use some dry herbs if you want but it’s not necessary.
Once our sauce is hot, mix it to make sure the butter is incorporated. At this point you can take it and pour it into your bowl of cauliflower. You can take tongs and toss these around, but let’s put those flipping skills to the test just by moving the bowl. To top it off you can put additional hot sauce on, and even ranch dressing if you wanted to.
These cauliflower florets have an amazing grill-style cook, with a quick and easy sauce. This is one we made in minutes with the feel of outdoor cooking right in your home.
Ingredients:
- 1 head of cauliflower
- 1 ½ ounces butter
- 1 cup of buffalo sauce
- 2 tablespoons hot sauce
Optional:
- 1 Tablespoon truffle hot sauce
- 1 Tablespoon ranch dressing
Method:
- Preheat Blue Star Platinum/ cooktop on medium high
- Core cauliflower head and create floret style cuts
- Drizzle cauliflower with olive oil
- Grill on each side of cauliflower for 2-3 minutes
- Quarter turn for checkerboard grill marks
- Preheat induction on high
- Add buffalo sauce, butter, hot sauce, and garlic to saucepan
- Stir ingredients until butter is completely melted, and sauce is hot
- Drizzle your sauce over your cauliflower floret
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