Food & Drink

Thistle Hill Tavern’s Buffalo Cauliflower Recipe

Warm up with this spicy side dish

Holiday tables don’t have to sag under eggnog and figgy pudding.

Spice up the season with a side dish from Brooklyn Chef’s Table, which dropped today.

With Thistle Hill Tavern’s Buffalo cauliflower, you’ll be the hit of the party — no drunken caroling required.

Buffalo Cauliflower
Serves four

1 head cauliflower
2 tbsp. plus 1 tsp. canola oil
Salt and pepper to taste
1 c. Frank’s RedHot Sauce
1 c. Sriracha
2 sticks butter, cubed
1 tbsp. crumbled blue cheese

1. Preheat oven to 375°.

2. Cut the end off cauliflower and leave the rest whole.

3. Coat cauliflower in 2 tbsp. canola oil and season with salt and pepper.

4. Place cauliflower on a baking sheet and bake for about 30 minutes, or until whole head is browned.

5. Remove from oven and let cool, then cut the head into small florets and set aside.

6. In a saucepan, add Frank’s RedHot Sauce and Sriracha and bring to a boil.

7. Turn heat down to a simmer, then slowly whisk in butter until everything is incorporated. Let sauce cool.

8. Heat a separate saute pan over medium-high heat. Add 1 tsp. canola oil, then add the cauliflower and salt and pepper to taste.

9. Saute the cauliflower until warmed through, spoon enough sauce to coat the cauliflower, and saute until hot, about 1 minute.

10. Place cauliflower on a plate. Finish with blue cheese.

Brooklyn Chef’s Table is available at amazon.com, $18.

Photo: Eric Isaac / Courtesy of Brooklyn Chef’s Table