Peak Fresh Produce® Buffalo Cauliflower Salad


  1. Bring water to a boil. Blanche florets for 1-1 ½ minutes in water.
  2. Remove from boiling water and drop into ice water bath to stop carryover cooking. Drain and pat dry.
  3. Heat oven to 450°. Toss florets with olive oil and place in an oven proof dish. Roast until browned about 15-20 minutes. Remove from oven.
  4. Place roasted florets, green onion, tarragon, salt, wing sauce, and vinegar in bowl then toss.
  5. Plate and sprinkle crumbled gorgonzola over the top then serve.


  • 1 ea Peak Fresh Produce® cauliflower head, cored and broken into florets
  • 1 qt water, plus 2 cups ice cubes (combined for ice water bath)
  • 1 gl water
  • 1/4 cup Roma® Oil, Olive
  • 1/4 cup West Creek® Wing Sauce
  • 1/2 cup Roma® Cheese Crumbles, Gorgonzola
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
  • 1 tbsp Peak Fresh Produce® Tarragon, minced
  • 1/4 tsp sea salt
  • 2 tsp Asian Pride® Rice Wine Vinegar