Josephine's Buffalo Cauliflower - Edible Nashville

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

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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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