I'm a firm believer that you can put buffalo sauce on anything and it will taste good. Cauliflower is no exception. I have had this recipe hanging on my fridge for months and finally made it tonight. And just as I suspected, it was delicious. I didn't make the cheese sauce but I'm sure it's yummy too.
1/3 cup nonfat sour cream
2 tablespoons crumbled blue cheese
1 tablespoon skim milk
2 teaspoons mayonnaise
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
8 cups cauliflower florets (from about 1 medium head)
Preheat the oven to 400 degrees F.
For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.
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From Food Network Kitchen