Grilled Buffalo Cauliflower Bites

How to Make Grilled Buffalo Cauliflower Bites

1. 1

   Step 1: Break and season the cauliflower

   Active 8 min

   Trim the stem and core, then cut the Large cauliflower head into bite-sized florets (aim for roughly equal sizes so they grill evenly). In a large bowl, toss the florets with 1 1/2 tablespoons Extra-virgin olive oil, Smoked paprika, Kosher salt, Freshly ground black pepper, and Garlic powder until evenly coated.

   For this step

   • 1 headLarge cauliflower head
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspGarlic powder
   
2. 2

   Step 2: Preheat and prepare the grill basket

   Active 2 min · Passive 8 min

   Preheat a gas or charcoal grill to medium-high (400–450°F / 200–230°C) with the lid closed—about 8 minutes. While the grill heats, brush or rub the grill basket with the remaining 1/2 tablespoon Extra-virgin olive oil to prevent sticking and to add a touch of smoky char.
3. 3

   Step 3: Grill until charred and tender

   Active 8 min · Passive 12 min

   Spread the seasoned florets in a single layer in the oiled grill basket and place over the hottest part of the grill. Grill with the lid closed for about 10–12 minutes, shaking or giving the basket a good toss every 3–4 minutes so all sides get charred and the centers become tender but not mushy.
   
4. 4

   Step 4: Make the buttery buffalo glaze

   Active 5 min

   While the florets are grilling (or immediately after removing the basket), melt Unsalted butter in a small skillet or saucepan over medium heat, then whisk in Hot sauce and a pinch more Smoked paprika and Kosher salt to taste; simmer 30–60 seconds until glossy. Transfer the hot florets to a large bowl, pour the buttery buffalo glaze over them, and toss gently to coat every piece in a sticky, spicy finish.

   For this step

   • 2 tbspUnsalted butter
   • 1/3 cupHot sauce
   
5. 5

   Step 5: Serve with cool dip

   Active 1 min

   Arrange the glazed florets on a platter and serve immediately with Blue cheese or ranch dressing for dipping. Offer extra Kosher salt and Freshly ground black pepper at the table for people who want to season to taste.

   For this step

   • 3/4 cupBlue cheese or ranch dressing
   

1. Trim the stem and core, then cut the Large cauliflower head into bite-sized florets (aim for roughly equal sizes so they grill evenly). In a large bowl, toss the florets with 1 1/2 tablespoons Extra-virgin olive oil, Smoked paprika, Kosher salt, Freshly ground black pepper, and Garlic powder until evenly coated.
2. Preheat a gas or charcoal grill to medium-high (400–450°F / 200–230°C) with the lid closed—about 8 minutes. While the grill heats, brush or rub the grill basket with the remaining 1/2 tablespoon Extra-virgin olive oil to prevent sticking and to add a touch of smoky char.
3. Spread the seasoned florets in a single layer in the oiled grill basket and place over the hottest part of the grill. Grill with the lid closed for about 10–12 minutes, shaking or giving the basket a good toss every 3–4 minutes so all sides get charred and the centers become tender but not mushy.
4. While the florets are grilling (or immediately after removing the basket), melt Unsalted butter in a small skillet or saucepan over medium heat, then whisk in Hot sauce and a pinch more Smoked paprika and Kosher salt to taste; simmer 30–60 seconds until glossy. Transfer the hot florets to a large bowl, pour the buttery buffalo glaze over them, and toss gently to coat every piece in a sticky, spicy finish.
5. Arrange the glazed florets on a platter and serve immediately with Blue cheese or ranch dressing for dipping. Offer extra Kosher salt and Freshly ground black pepper at the table for people who want to season to taste.