Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for Roasted Nashville Hot Cauliflower “Wings”.
Ingredients
- Cauliflower florets (1 entire head)
- 2 tbsp. Big Green Egg Nashville Hot Seasoning
- 1 cup melted butter
- ½ tbsp. minced garlic
- Extra virgin olive oil
Instructions
Set the EGG for Indirect cooking with a convEGGtor at 400°F/204°C.
Toss cauliflower in olive oil. Place the cauliflower on a perforated cooking grid and roast for 25-30 minutes or until tender and slightly browned.
While the cauliflower is cooking mix the butter, garlic and Nashville Hot Seasoning together until uniform.
Remove the cauliflower from the EGG, and carefully transfer into a large bowl. Pour the Nashville Hot mixture onto the cauliflower and toss to coat. Serve with blue cheese dip on the side, enjoy!
Blue Cheese Dip Ingredients
- 1 cup Duke’s Mayonnaise®
- 1 tbsp. red wine vinegar
- 1 cup blue cheese crumbles
- ½ tsp ground black pepper
- ½ tsp. kosher salt (or to taste)
Blue Cheese Dip Instructions
Mix all of the blue cheese dressing ingredients together until smooth.
How long should the cook time be?
By the way, I have owned an egg since the clay days when the only place you could buy one was from a warehouse in Atlanta. I had 2 of the clay version. Now I have had my ceramic for 25 years. LUV it.