Roasted Buffalo Cauliflower with Blue Cheese Sauce
Ingredients
For The Cauliflower:
1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 tablespoon finely chopped parsley (for garnish)
For The Buffalo Sauce:
2 tablespoons unsalted butter
¼ cup Frank’s RedHot sauce
1 tablespoon freshly squeezed lemon juice
For The Blue Cheese Sauce:
4 ounces blue cheese (2 ounces for garnish)
½ 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 and pepper to taste
Preparation
1
Preheat oven to 450 degrees.
2
Using a sharp knife, carefully break down the head of cauliflower into small florets.
3
In a large bowl, whisk together olive oil, garlic powder, salt & pepper, then add the florets. Stir and coat the cauliflower thoroughly.
4
Roast the cauliflower on a parchment-lined baking sheet for 15 minutes.
5
Meanwhile, for the buffalo sauce combine Frank’s sauce, lemon juice, and butter.
6
For the blue cheese sauce, melt 1 ounce of blue cheese in a small bowl, then combine with Greek yogurt and mix thoroughly. Add 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.
7
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.
8
Recipe Notes: 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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About
Roasted Buffalo Cauliflower with Blue Cheese Sauce! Tons of flavor & a little kick; low-calorie, low-fat, low-carb veggie winner for the pickiest of eaters.
Please visit my blog Taste and See for more delicious recipes!
Yield:
8 servings
Added:
Sunday, October 9, 2016 - 6:47pm
