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Satisfaction level: Off the charts. Save a chicken. Grill a cauliflower.
  • ½ cup (1 stick) butter, melted
  • ½ cup vinegary hot sauce
  • 1 head cauliflower, florets only
  • 4 stalks of celery, cut into 1 ½-inch pieces
  • 1 large yellow bell pepper, cut into 1 ½-inch pieces
  • 1 large orange bell pepper, cut into 1 ½-inch pieces
  • Kosher salt
  • Ground black pepper
  • Blue cheese dressing, for serving
  • In a bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers. Season with salt and pepper.
  • Toss to coat. Heat FIREDISC® cooker to medium-high for 3 minutes. Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching.
  • Thread cauliflower, celery, and bell peppers onto soaked skewers. Reserve hot sauce left in the bowl. Transfer kebabs to ‘disc.
  • Cook for 3 minutes, turning halfway. After 3 minutes, begin brushing skewers with buffalo mixture. Cook for 3 to 4 minutes more, or until the cauliflower is tender and charred.
  • Transfer kebabs to platter. Drizzle with blue cheese dressing. Serve.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.