Using a sharp knife, carefully break down the head of cauliflower into small florets.
In a large bowl, whisk together olive oil, garlic powder, salt & pepper, then add the florets. Stir and coat the cauliflower thoroughly.
Roast the cauliflower on a parchment-lined baking sheet for 15 minutes.
Meanwhile, for the buffalo sauce combine Frank’s sauce, 1 tablespoon lemon juice, and butter.
For the blue cheese sauce, melt 1 ounce of blue cheese in a small bowl, then combine with Greek yogurt and mix thoroughly. Add 1 teaspoon lemon juice, salt, milk, and chopped parsley, then incorporate fully. Crumble in 1 additional ounce of blue cheese for texture, and gently mix this into the sauce so the crumbles remain intact. Salt and pepper to taste.
When the cauliflower is finished baking, toss with the buffalo sauce, garnish with 2 more ounces of blue cheese crumbles and chopped parsley, and serve with blue cheese sauce on the side.
**NOTE: If you like your Buffalo sauce really hot you could try using Tabasco sauce instead of Frank's RedHot sauce. It definitely has quite a bit more kick.