Saturday, August 6, 2011

Buffalo Cauliflower

I hope I didn't misslead you with the name, as I love bison and bison meat too, yet there is none involved. No no, this recipe is more dedicated to my best friend V (or even her husband).

I really dig cauliflower. I think that it is a stellar vegetable in all that it brings us (and allows us to do to it). I don't know what gave me such a grand idea (maybe the fact that butter based sauces on steamed cauliflower naturally lead to good things) but I decided to make a 'Buffalo Cauliflower' (which I swear I just unintentionally spelled Butterfulo) and I think it came out rather dandy.

1 Head Cauliflower
1/8 Cup Butter
3 Cloves Minced Garlic (or more)
1 tsp Mustard Seeds
1/2 Cup Tomato Sauce
1/8 Cup Franks Red Hot Sauce
1/8 Cup Softened Cream Cheese
Smoked Sea Salt, Coarse
Black Pepper, Coarse
1/2 Cup Chopped Celery*
1 Stalk Green Onion, Sliced*
Steam and chop cauliflower. 
Melt butter over low heat. Sautee garlic and mustard seeds until garlic softens. Turn up to medium high heat. Add Cauliflower. Mix together tomato sauce, hot sauce, and cream cheese. Pour over the top. Top with smoked sea salt and pepper (don't skip coarse ground pepper!) and stir in until very well coated. It should all be creamy and orange.  

Add in celery and green onions and serve, topping with more ground pepper. *(not pictured)

I ate this with an SB Longhorn Beef Patty-- a phenomenal beefy flavored beef patty simply topped with pepper, mustard, and ketchup. 

Happy eating! 

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