Tons of flavor & a little kick; low-calorie, low-fat, low-carb veggie winner for the pickiest of eaters. —Holly
For The Cauliflower:
large head of cauliflower
finely chopped parsley (for garnish)
For The Buffalo Sauce & Blue Cheese Sauce:
Frank's RedHot sauce
freshly squeezed lemon juice
blue cheese (hold 2 ounces for garnish)
2% fat plain Greek yogurt
almond milk (or whatever milk you prefer)
fresh squeezed lemon juice
finely chopped parsley
salt & pepper to taste
In This Recipe
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.