Buffalo-Style Roasted Cauliflower With a Gorgonzola & Chive Dipping Sauce
With this recipe, you’ll get the same spicy-cool flavors you would from a traditional Buffalo and blue cheese dip, just without the added calories from tortilla chips. It’s surprisingly delicious and addicting.
Buffalo-Style Roasted Cauliflower With a Gorgonzola & Chive Dipping Sauce
With this recipe, you’ll get the same spicy-cool flavors you would from a traditional Buffalo and blue cheese dip, just without the added calories from tortilla chips. It’s surprisingly delicious and addicting. Adapted from Food Network. Serves about 4.
Ingredients
Dipping Sauce:
- 6 oz. plain Greek yogurt such as Fage
- 3 Tbsp. crumbled Gorgonzola or Blue Cheese
- 1 1/2 Tbsp. milk
- 2 tsp. mayonnaise
- 1 to 2 cloves garlic minced
- 2 Tbsp. minced fresh chives
- Salt and pepper to taste
Cauliflower:
- 1 head of cauliflower cut/torn into small-medium florets (about 6 to 8 cups)
- 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 Tbsp. unsalted butter melted
- 3 Tbsp. Sriracha sauce more or less to taste
- Salt to taste
Garnish:
- Celery sticks
Instructions
- Preheat the oven to 400°F.
- Together in a large bowl, mix the olive oil and about 1/4 teaspoon salt. Toss the cauliflower in the oil until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 22 to 25 minutes.
- Meanwhile, in a small bowl, mix together the ingredients for the cheese sauce: yogurt, cheese, milk, mayonnaise, garlic, chives, salt and pepper. Cover and chill until ready to serve.
- In another small bowl, mix together the melted butter and Sriracha.
- Using tongs or a spatula, put the roasted cauliflower in a large bowl. Drizzle with the Sriracha-butter sauce and gently toss to coat. Return to the baking sheet in a single layer and roast until the sauce is bubbling and the cauliflower is browned around the edges, about 6 to 8 minutes.
- Serve hot with the cheese sauce. Garnish with sticks of celery, if desired.
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