For the Buffalo Cauliflower
- 8 cups cauliflower florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, unsalted
- 1/2 cup hot sauce
For the Blue Cheese Dressing
- 1/4 cup yogurt, plain low-fat
- 1 ounce cheese, crumbled blue cheese
- 2 tablespoons lemon juice
- 1 clove garlic, grated
- 1/2 tablespoon horseradish
- Salt and pepper
- Celery sticks
- cheese, Blue cheese crumbles to garnish
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
To make the Buffalo Cauliflower, pre-heat oven to 400º F and line a baking sheet with foil. Spray foil with cooking spray and set aside.
In a medium bowl, toss together cauliflower florets with olive oil, salt and pepper. Spread in an even layer on baking sheet and roast until caramelized, about 20 to 25 minutes.
While cauliflower is roasting, melt butter in a small sauce pan over medium heat. Remove from heat and whisk in hot sauce; set aside.
Add cooked cauliflower back to the medium bowl and drizzle with the buffalo sauce. Toss until evenly coated.
To make the Blue Cheese Dressing, combine all ingredients in a small bowl and whisk until smooth.
Serve with celery sticks.
Note: For a thicker dressing, use Greek yogurt or reduce the amount of lemon juice.