Buffalo Cauliflower with Whipped Feta | Caitlin Jesson
Buffalo Cauliflower with Whipped Feta
15 mins prepServes 4
This recipe features whole roasted buffalo cauliflower served with a delicious garlic crumb and whipped feta blended with basil oil, creating a delightful dipping experience. It's a satisfying alternative to buffalo wings and ranch, packed with flavor and freshness.
1: To make whipped feta, combine lemon juice, feta, yogurt, and 2 tablespoons olive oil in a food processor and blend until smooth and creamy. If too liquidy, refrigerate to set before plating.
2: To make roasted cauliflower, preheat oven to 500°F. Fill a large pot ¾ of the way with water and add kosher salt. Bring to a boil then add whole cauliflower and boil for 5-6 minutes until just tender.
3: Remove cauliflower from water and set aside to steam dry for several minutes. Pat dry if excess water remains.
4: Brush or rub a generous amount of buffalo sauce over the cauliflower until evenly covered. Place on a baking sheet and bake for 35-45 minutes until cooked through and charred.
5: To make garlic crumb, add butter and garlic to a skillet over medium heat. Cook garlic until fragrant while stirring. Add panko and toast until golden blonde, about 3-5 minutes. Discard garlic cloves.
6: To serve, spread feta on a serving dish, drizzle with basil oil, place cauliflower on top, then drizzle with olive oil, sprinkle with parsley, panko crumb, and flaky sea salt.
