Roasted Nashville Hot Cauliflower “Wings”

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




  •  Cauliflower florets (1 entire head) 
  • 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® 
  • 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) 


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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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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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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