sounds good, Maryann. By the way, Bernard Griffin's Chardonnay was very good with the pork and sauteed squash.
Yes, you all have dragged me into the camp of pictures for every possible recipe.
Speaking of cauliflower, I just saw a recipe the other day that sounded fun -
Buffalo Cauliflower Recipe
All the flavor of wings. All the virtuousness of cauliflower. In retrospect, we’re surprised it took someone this long to come up with it. When you read this ridiculously short and simple recipe for Buffalo cauliflower, you may notice that the recipe instructs you to roast the entire head of cauliflower until coaxed to caramelization, chop the cauliflower into florets, toss them with the sauce, and then sauté them before piling them on a platter. Does it sound to you like there may be an extra step or two in there? Sometimes we find the most precise prescription for putting things together doesn’t exactly make for the most practical experience in the kitchen. Though we’re confident the cauliflower tastes a touch better with this final sauté, which is going to slick every square centimeter of cauliflower with sauce, we gotta admit, it’d be faster to just whack the roasted cauliflower into florets, plunk them on a plate, and slather them with the hot sauce, especially if you’re distracted by the idea of precious seconds of a very important football game taking place without you. Either way, one taste of this cauliflower and you’re not going to remember anything that came before it, anyway.LeTiete 2/2/14
1 head (about 1 1/2 pounds) cauliflower
2 Tbs plus 1 teaspoon canola oil
Salt and freshly ground black pepper, to taste
1/2 cup Frank’s RedHot Sauce (substitute a different brand at your own peril)
1/2 cup Sriracha
4 oz (1 stick) unsalted butter, cut into smallish dice
Blue cheese, crumbled, to taste, and/or Blue Cheese Dip
1. Crank up the oven to 375°F (190°C).
2. Trim the stem end from the cauliflower and leave the rest whole. Coat the cauliflower with 2 tablespoons canola oil and season with salt and pepper to taste. Place the cauliflower on a baking sheet and roast until tender and somewhat browned, 30 to 45 minutes, depending on the size of your cauliflower.
3. Meanwhile, in a saucepan, bring the Frank’s RedHot Sauce and Sriracha to a boil. Reduce the heat to a gentle simmer, then slowly whisk in the butter, a few pieces at a time, until everything is melted and incorporated and bubbly. Remove from the heat.
4. Cut the cauliflower head into florets. (You don’t want the florets to be too teensy or dainty; rather, you want them to be the proper size to enable you to easily [censored] one up from a platter. You know, the size of a chicken wing. Just don’t pop the entire floret in your mouth at once, you heathen.)
5. Heat a sauté pan on medium-high heat until hot, add the remaining teaspoon canola oil, then add the cauliflower and salt and pepper to taste. Sauté the cauliflower until warmed through, then add the sauce. Sauté for a minute until everything is hot and the cauliflower is completely coated. Plunk the Buffalo cauliflower on a plate and finish with a sprinkling of blue cheese and/or the Blue Cheese Dip on the side.
Yield: Serves 2 to 4
![[Image: Feb3lobook-chixpastasalad_zps036791c2.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20PICTURES%202014/Feb3lobook-chixpastasalad_zps036791c2.jpg.html)
