We’ve been eating healthier around our camp for some time now, and friends and family have begun to notice noteworthy changes in our overall health, body composition, and attitudes.
One such friend, a football crazed guy who happens to hail from Alabama (the college football crazy gene is prominently expressed in Alabama, more so than anywhere we’ve ever ventured) bugged me a few weeks ago for healthier food suggestions he and his less-football-crazed wife might serve at their next ‘Bama game party.
We talked about a number of options, including this Cajun Buffalo Cauliflower with Crumbled Blue Cheese. Dishes closely approximating this have been floating around the Primal and Paleo worlds for years now, though most recipes don’t have this Cajun spice twist.
My buddy and his wife were shocked to find this was by far and away the most appreciated snack food at their shindig, even placed on a table full of tempting“conventional” goods.
One medium (3ish lb) head cauliflower, leaves and stem trimmed
2 tbsp avocado oil
2-3 tsp of your favorite Cajun spice mix1/4 cup + 2 tbsp of your favorite Cajun hot sauce (Zatarain’s or Crystal in our world)
1/4 cup of your favorite Sriracha
6 tbsp unsalted butter, room-temp, in 1 tbsp pieces1/2 cup (or more!) crumbled blue cheese
Preheat your trusty oven to 450.
Foil line a baking sheet, place the cauliflower in the center stem down, drizzle with the oil, then then sprinkle over and rub in the Cajun spice mix. Into the oven it goes to roast for 30-35 minutes; it should become tender and begin to brown a bit. Remove from the oven and let cool for 15 minutes.
After cooled enough to comfortably handle, trim the florets off the head; some suggest aiming for chicken-wing sized pieces, we tend to make pieces of all sizes and shapes. Don’t forget to trim the remaining stem into thin-ish slices.
Now pour the two sauces into a large saucepan or skillet over medium-high heat; when bubbles begin to form around the edges of the pan, whisk in the butter 2 tbsp at a time until smooth and creamy. Stir in the cauliflower pieces, and stirring often, heat for 4-5 minutes until the cauliflower is heated through.
We like to serve immediately in bowls (though eaten by hand from a big platter works too) and sprinkle with the blue cheese crumbles.
Enjoy.
