When it comes to football’s biggest day, few things are as important as the spread — the snack spread, that is. We spoke to chefs across the country about recipes from their own party playbooks that always please the crowd. Ready, set, go get that oven fired up. It’s time to win at your own big game bash.
Cauliflower with a Kick
One culinary pro forgoes the wings altogether and serves a platter heaped with Buffalo cauliflower instead. “Our Buffalo cauliflower is perfect for the Super Bowl because it is a modern twist on an old classic,” says Chef Chris Morvis of Joe’s Seafood, Prime Steak and Stone Crab, which has locations in Washington D.C., Chicago and Las Vegas. “It’s lighter and healthier than chicken wings, and carries just enough heat that you’ll want to eat more.”
Yield: 1 serving
5 cauliflower florets
4 tablespoons Buffalo sauce
6 tablespoons Tempura Batter (recipe follows)
Pinch chopped parsley
3 cups vegetable oil, for frying
Blue Cheese Dressing (recipe follows)
3 3/4 cups tempura flour
2 1/2 cups soda water
Place the flour in a large mixing bowl. Gently mix in the soda water. Do not overmix; the batter should be lumpy.
Blue Cheese Dressing:
Yield: 2 1/2 cups
1 cup sour cream
1 cup mayonnaise
2 tablespoons red wine vinegar
3 tablespoons blue cheese crumbles
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
1/2 teaspoon lemon juice
1/4 teaspoon salt and pepper
1 tablespoon sugar
3 tablespoons blue cheese crumbles (to finish)
Combine all ingredients, minus additional blue cheese, and puree with a hand blender until smooth. Finish by folding in remaining blue cheese crumbles.
Directions for Buffalo Cauliflower:
Coat cauliflower in the prepared batter. Heat oil in a small saucepan over medium-high heat until temperature reaches 350 degrees F. Drop cauliflower into oil and cook for three minutes, or until crispy. Strain well and season with salt and pepper. Toss with buffalo sauce and finish with parsley. Serve with side of Blue Cheese Dressing.