Universal Grill
1 MAKE A SWITCH HIT.
Buffalo Cauliflower
SERVES 4 AS A MAIN, 6 AS A SIDE Delicious and easy, this recipe doubles well, and you can prep the cauliflower with spice mix the day before and store it covered in the fridge until the barbecue is fired up for a no-fuss meal. Serve with Smoky Sesame Edamame to amp up the protein. You can swap in regular butter and ranch dressing if you don’t need it to be vegan.
1 head cauliflower, about 500 g, leaves removed, core trimmed
Buffalo Spice Mix
⅓ cup vegetable oil
2 tbsp brown sugar, packed
1 tsp each ground cumin, cayenne pepper, dry mustard, smoked paprika, salt
Buffalo Sauce
⅓ cup vegan butter, melted
⅓ cup hot sauce (e.g., Frank’s)
2 tsp soy sauce
1 tsp garlic powder
1 cup vegan ranch dressing for dipping, optional
1 Preheat grill to medium-high heat (400°F).
2 In a bowl, whisk together the spice mix ingredients until incorporated (it will be slightly granular). Place the cauliflower head on a sheet of heavy-duty aluminum foil, and brush cauliflower with the spice mix, ensuring that it gets in all the nooks and crannies.
3 Place cauliflower and aluminum foil on grill to catch drippings and prevent flare-ups. Close lid, and grill for 30 minutes. Check cauliflower and if it is cooking unevenly, rotate foil. Grill another 25 minutes.
Make the Buffalo Sauce in a small saucepan on the barbecue or stovetop. Melt butter, then whisk in hot sauce, soy sauce, and garlic powder until it is smooth and incorporated.
