Buffalo Cauliflower Gratin
Prep time
Cook time
Total time
A mouthwatering combination of spicy buffalo sauce, tender cauliflower, and browned cheddar cheese. You can always increase the amount of cheese if you so desire.
Serves: 4 servings
  • ½ large head or 1 small-to-medium heat of cauliflower (about 2 pounds), trimmed of its core, broken into large florets
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Salt
  • 2 tablespoons TABASCO┬« Buffalo-Style Hot Sauce
  • 4 ounces cheddar cheese, grated
  1. Bring a bit pot of water to boil. Add about a tablespoon of salt and the cauliflower. Boil for about 7 minutes, until the vegetables are done to your liking. Drain well, shaking off all the extra moisture. Set aside to keep draining, tossing occasionally to dry.
  2. Meanwhile, heat a large skillet over medium heat. Melt the butter, then, when melted, sprinkle in the flour. Cook for about 1 minute, until the flour looks every so slightly golden. Then add the milk and stir very well (maybe use a whisk) to be sure there are no lumps. Bring to a simmer, then cook for about 10 minutes, until the sauce thickens. Add ¼ teaspoon of salt and the TABASCO┬« Buffalo-Style Hot Sauce. Taste, adding more sauce or salt if you like.
  3. Arrange the drained cauliflower in an oven-proof serving dish. The size isn't that important, though the bigger the dish, the more the top will brown. Spoon the sauce over the top, then sprinkle with the cheese. Broil for about 8 minutes, turning once and checking often, until the cheese is bubbly and brown.
  4. Serve immediately, topped with extra Buffalo-style sauce if you like.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/11/buffalo-cauliflower-gratin.html