Roasted Nashville Hot Cauliflower “Wings”

Big Green Egg

Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for Roasted Nashville Hot Cauliflower “Wings”.

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

CORE INGREDIENT

Ingredients

Main

Cauliflower florets (1 entire head)
2 tbsp. Big Green Egg Nashville Hot Seasoning
1 cup (240 ml) melted butter
1/2 tbsp. minced garlic
Extra virgin olive oil

Blue Cheese Dip

1 cup (240 ml) Duke’s Mayonnaise®
1 tbsp. red wine vinegar
1 cup (240 ml) blue cheese crumbles
1/2 teaspoons (2.5 ml) ground black pepper
1/2 tsp. kosher salt (or to taste)

Accessories

Big Green Egg Seasoning, Nashville Hot

Add flavor to any dish by sprinkling Big Green Egg Seasoning, Nashville Hot on any of your favorite ...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Perforated Cooking Grid

The Perforated Cooking Grids allow the flavor to reach the food while cooking fish or small foods li...

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Instructions

Main

Step 1

Set the EGG for Indirect cooking with a convEGGtor at 400°F/204°C.

Step 2

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.

Step 3

While the cauliflower is cooking mix the butter, garlic and Big Green Egg Nashville Hot Seasoning together until uniform.

Step 4

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

Step 1

Mix all of the blue cheese dressing ingredients together until smooth.

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