Stay hot when it’s cold outside
Our Secret Recipe for Buffalo Cauliflower Bites
This recipe was printed in GFF magazine last winter but I still get so many requests I thought I would put it out here. We used to have one woman who would drive in from Palo Alto to eat these once a week!!!
Preheat the oven to 450°F. Place the cauliflower florets on a baking sheet and bake for 8 minutes. In a bowl, toss the florets with enough sauce to coat and serve.
This sauce is plenty “hot,” but you can turn it into a scorcher by doubling the chiles, which are available at most markets. Store the sauce airtight in the refrigerator for up to 1 week.
- 5 dried chile de árbol chiles
- 2 cloves garlic
- 1⁄4 cup apple cider vinegar
- 1⁄3 cup chopped onion
- 1⁄4 cup distilled vinegar
- 11⁄2 teaspoons maple syrup
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon smoked paprika
- 1 small bay leaf
In a saucepan over high heat, combine all of the ingredients with 1⁄2 cup water, bring to a boil, then reduce the heat and simmer until the sauce is thick and syrupy, about 20 minutes. Remove and discard the bay leaf and puree sauce in the blender.