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Author Notes: Tons of flavor & a little kick; low-calorie, low-fat, low-carb veggie winner for the pickiest of eaters. —Holly
For The Cauliflower:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon finely chopped parsley (for garnish)
For The Buffalo Sauce & Blue Cheese Sauce:
- 2 tablespoons unsalted butter
- 1/4 cup Frank's RedHot sauce
- 1 tablespoon freshly squeezed lemon juice
- 4 ounces blue cheese (hold 2 ounces for garnish)
- 1/2 cup 2% fat plain Greek yogurt
- 1 tablespoon almond milk (or whatever milk you prefer)
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon finely chopped parsley
- salt & pepper to taste
- Preheat oven to 450 degrees.
- 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.