Roasted Buffalo Cauliflower With Blue Cheese Sauce

Name: Roasted Buffalo Cauliflower With Blue Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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, 1 tablespoon 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 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.
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
**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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For The Cauliflower:, 1 large head of cauliflower, 2 tablespoons olive oil, 1 teaspoon garlic powder, and more.

Yes, Roasted Buffalo Cauliflower With Blue Cheese Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!