Ingredients
1/2 c. (1 stick) butter, melted
1/2 c. vinegary hot sauce
1 head cauliflower, florets only
4 stalks celery, cut into 1 ½" pieces
1 large yellow bell pepper, cut into 1 ½" pieces
1 large orange bell pepper, cut into 1 ½" pieces
Kosher salt
Freshly ground black pepper
Blue cheese dressing, for serving
Preparation
Step 1In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.Step 2Preheat grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and bell peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.Step 3Transfer the kebabs to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, begin brushing the skewers with the buffalo mixture. Cook for an additional 3 to 4 minutes, or until the cauliflower is tender and slightly charred.Step 4Transfer kebabs to a platter, drizzle with blue cheese dressing and serve.
We know what you’re thinking, “… grilled celery?” We were doubtful too. But just as you like a nice piece of celery in a stir fry or a pot pie, just imagine that same tenderness matched with a bit of char from the grill. It tastes even better than it sounds. Glaze the kebabs with more buffalo sauce, grill until the cauliflower is tender, then drizzle with blue cheese. Hard to imagine a better excuse to throw a barbecue. If you made these kebabs yourself, let us know how they came out in the comments below!
