Josephine's Buffalo Cauliflower - Edible Nashville
ediblenashville.ediblecommunities.com
At the year-old Josephine in 12th South, Chef Andy Little roasts it on a “screaming hot” baking sheet with olive oil, salt, and pepper, then tosses it with
Ingredients
- 1 head cauliflower, cut into small, bite-sized pieces
- 1/4 cup olive oil
- Salt and pepper
- 1/4 cup warm buffalo sauce (such as Frank’s Redhot Buffalo Wings Sauce)
- 1 rib celery, thinly sliced diagonally
- 4 tablespoons crumbled blue cheese (such as Mimi’s Smoked Blue)
- 3 tablespoons toasted breadcrumbs
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