1 head cauliflower, leaves removed
light oil (canola, rapeseed, sunflower)
Kosher salt and freshly ground black pepper
125ml preferred hot sauce
100g unsalted butter, cut into small pieces
Crumbled blue cheese, to taste
Arrange a rack in the middle of the oven and preheat to 190C.
Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tbsp of the oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.
Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets.
In a medium saucepan over moderate heat, bring the hot sauce to a simmer. Reduce the heat then slowly whisk in the butter until fully incorporated. Remove from the heat and let cool.
In a large, deep frying pan over moderate heat, warm the remaining oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.