Recipe by rpgaymer
From a acouplecooks.com. I never make the dip, and I just serve the cauliflower as a side. It would make a nice snack with the dip though.
Top Review by DailyInspiration
Made this cauliflower last night and it was quite tasty. We always prefer blue cheese dressing with hot wings and it worked perfectly with the cauliflower as well. I followed the other reviewers' comments and omitted the salt and cut back on the hot sauce. Made for PRMR, December, 2013.
- 1 head cauliflower, chopped into bite-size pieces
- 14.79-29.58 ml olive oil
- kosher salt, to taste
- 29.58 ml unsalted butter
- 2 garlic cloves, chopped
- 59.14 ml hot sauce (Frank's Red Hot is a good choice)
- 236.59 ml plain yogurt
- 118.29 ml blue cheese, crumbled
- 9.85 ml garlic powder
- 4.92 ml salt (to taste)
- 0.59 ml black pepper
Directions See How It's Made
- Preheat the oven to 450°F.
- In a bowl, combine the cauliflower with just enough olive oil to lightly coat the cauliflower and toss. Sprinkle with kosher salt.
- Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned, turning once.
- While the cauliflower roasts, make the buffalo sauce: Melt butter in a small saucepan. Add garlic. Stir together butter and garlic with hot sauce; remove from heat and set aside.
- If using, make the blue cheese dip: In a small bowl, combine yogurt, blue cheese crumbles, garlic powder, and salt & pepper.
- When the cauliflower is done, remove from the oven and mix with buffalo sauce to combine. Serve with blue cheese dip.