Author Notes
Tons of flavor & a little kick; low-calorie, low-fat, low-carb veggie winner for the pickiest of eaters. —Holly
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Ingredients
- For The Cauliflower:
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1
large head of cauliflower
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2 tablespoons
olive oil
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1 teaspoon
garlic powder
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1 teaspoon
salt
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1/2 teaspoon
pepper
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1 tablespoon
finely chopped parsley (for garnish)
- For The Buffalo Sauce & Blue Cheese Sauce:
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2 tablespoons
unsalted butter
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1/4 cup
Frank's RedHot sauce
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1 tablespoon
freshly squeezed lemon juice
-
4 ounces
blue cheese (hold 2 ounces for garnish)
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1/2 cup
2% fat plain Greek yogurt
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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.
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Using a sharp knife, carefully break down the head of cauliflower into small florets.
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In a large bowl, whisk together olive oil, garlic powder, salt & pepper, then add the florets. Stir and coat the cauliflower thoroughly.
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Roast the cauliflower on a parchment-lined baking sheet for 15 minutes.
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Meanwhile, for the buffalo sauce combine Frank’s sauce, 1 tablespoon lemon juice, and butter.
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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.
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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.
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**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.
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