This vegetarian main course matches cauliflower’s meaty and slightly sweet flesh with the tangy, spicy goodness of buffalo sauce. It also takes advantage of the June Food Thermometer to ensure your cauliflower is cooked until it’s tender and delicious--all you have to do for best results is make sure the probe's tip is in the middle of the stem. Save any extra sauce to use as a dip for veggies or crackers--you can even swirl it into cream cheese for a creamier dip.