One of my favorite appetizers at Cafe Gratitude is their Buffalo Cauliflower dish and it has inspired me to try my own version at home. I absolutely love how it turned out paired with this cashew aioli, giving it just enough of a kick. This aoili recipe is a versatile dip for veggies and can store in the fridge for a week. 👌
Preheat oven to 375 degrees and line a baking sheet with aluminum foil.
Rinse cauliflower and remove stems and leaves. Pat dry then drizzle olive oil onto cauliflower and rub it all over. Season with salt and pepper on both sides then place on baking sheet. Roast in oven for 30 minutes or so.
Remove the cauliflower and while it is cooling, combine hot sauce with butter in a small saucepan over medium low heat. Stir until butter is melted a sauce begins to simmer. Remove from heat.
Seperate the cauliflower into large florets. Place 1 tablespoon olive oil in a large skillet and then add florets to the hot pan. Fry for about 5 minutes then add the sauce to the skillet, coating the cauliflower in the sauce. Reduce for a couple minutes and then plate. Serve immediately.
For the aoli:
Place cashews in 4 cups of water and let soak overnight or at least 3 hours.
Drain the cashews and place in blender or food processor.
Add 1/2 cup of water along with the rest of the dry ingredients and blend.