Buffalo cauliflower is a no-fuss, make-ahead vegetarian grilling option

Published: August 4, 2020

grilled cauliflower MAYA VISNYEI

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 have the vegan versions on hand. Serves 4 as a main, 6 as a side.

1 head cauliflower, about 500 g, leaves removed, core trimmed

Buffalo Spice Mix
¹∕³ cup vegetable oil
2 tbsp brown sugar, packed
1 tsp each ground cumin, cayenne pepper, dry mustard, smoked paprika, salt

Buffalo Sauce
¹∕³ cup vegan butter, melted
¹∕³ 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.
4. 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. Baste the cauli­flower head with the warm Buffalo Sauce, and continue to roast it for an additional 5 minutes. The cauliflower should be tender enough that you can pierce it easily with a knife.
5. Using a sturdy metal lifter, transfer cauli­flower to cutting board, cut in wedges or break into florets. Serve with remaining Buffalo Sauce on the side and ranch dressing for dipping, if you like.

Tip Cut the grilling time down by par-­steaming entire head using a steamer basket in a large pot with an inch of water at the base, covered, for 5 minutes. Or microwave the head in a large glass bowl covered with plastic wrap (pierce a few vent holes with a knife) for 4-5 minutes on high. Grill time will be 25-30 minutes for either par-cooked method. 

This recipe was originally published in the June/July 2020 issue of Cottage Life.

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