Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for Roasted Nashville Hot Cauliflower “Wings”.
Add flavor to any dish by sprinkling Big Green Egg Seasoning, Nashville Hot on any of your favorite ...See Accessory
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
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 Big Green Egg 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!
Mix all of the blue cheese dressing ingredients together until smooth.
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Thank you to our friends at Greensbury Market for the beef that inspired this recipe.See Recipe