Equipment
Ingredients
Vegetables
- 200 g cauliflower, broken into bite-sized florets
- 150 g celery, cut into 10cm sticks
- 150 g carrots, peeled and cut into 10cm sticks
Garlic Hot Sauce Coating
- 60 ml cayenne pepper hot sauce
- 50 ml extra virgin olive oil
- 2 garlic, finely grated or pasted
- 10 ml white vinegar
Blue Cheese Dip
- 80 g blue cheese, crumbled
- 80 g sour cream
- 40 g mayonnaise
- 10 ml lemon juice, freshly squeezed
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Wash all the vegetables thoroughly. Using a chef's knife and cutting board, trim the celery and carrots into 10cm sticks, and separate the cauliflower into uniform, bite-sized florets. Pat all vegetables completely dry with paper towels.
In a medium mixing bowl, combine the crumbled blue cheese, sour cream, mayonnaise, lemon juice, and black pepper. Mix vigorously with a fork, mashing some of the cheese against the sides of the bowl to thicken the base while leaving larger chunks for texture. Place in the refrigerator to chill and let flavors meld.
In a large mixing bowl, whisk together the cayenne pepper hot sauce, grated garlic, and white vinegar. While continuously whisking, slowly drizzle in the extra virgin olive oil until the mixture is fully emulsified and thickened.
Add the thoroughly dried vegetables into the large bowl containing the emulsified hot sauce. Toss vigorously until every piece is evenly coated in the spicy garlic mixture.
Transfer the coated vegetables to a serving platter. Serve immediately alongside the chilled blue cheese dip.
Chef's Notes
- Using olive oil instead of traditional melted butter for the buffalo sauce is a deliberate technique here; butter will instantly solidify into an unappealing greasy texture when it hits the cold raw vegetables.
- For an exceptionally smooth dip, you can blend half of the blue cheese with the sour cream and mayonnaise base in a food processor, then fold in the remaining intact crumbles by hand.
- If you want to prepare this ahead of time, keep the cut vegetables stored in ice water in the fridge to maximize their crispness. Drain and dry them meticulously just before tossing.
- Gargling the grated garlic in the acidic hot sauce and vinegar for a few minutes before adding the oil effectively 'cooks' the garlic, removing its aggressive, raw allium burn.
Storage
Refrigerator: 3 days — Store the dip and uncoated vegetables separately. Coated vegetables will lose their crispness and become soggy if stored overnight.
