Author Notes
Tons of flavor & a little kick; low-calorie, low-fat, low-carb veggie winner for the pickiest of eaters. —Holly
Ingredients
- 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
Directions
-
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.
See what other Food52ers are saying.