Buffalo chicken wings are a staple at most Super Bowl parties. While carnivores chow down on this classic game day food, vegetarians are left to sample the chips and dip. These roasted buffalo cauliflower is a tasty and healthy option for the whole crowd. Cauliflower florets are tossed in a low calorie buffalo sauce, made with a touch of olive oil instead of the customary stick of butter, and roasted until perfection. The florets are still served with the must-have blue cheese dipping sauce, also made a little lighter with Greek yogurt. If you prefer raw cauliflower, leave out the olive oil and allow the florets to marinate in the buffalo sauce so that every nook and cranny is flavored.
For the cauliflower:
1 head cauliflower, broken into small florets
1 tbsp olive oil
1 lemon, juiced
2 tbsp hot sauce, or more to taste
2 tbsp smoked paprika
1 tbsp granulated garlic
kosher salt and freshly ground black pepper
For the blue cheese sauce:
1 cup plain Greek yogurt
1/4 cup low-fat mayonnaise
1/2 lemon, juiced and zest
1 cup blue cheese crumbles
1 teaspoon Worcestershire sauce
kosher salt and freshly ground black pepper to taste
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In a small bowl, whisk together olive oil, lemon juice, hot sauce, and smoked paprika. Add the hot sauce with the cauliflower florets and toss to coat. Season with granulated garlic, salt and pepper. Toss again so that the seasonings are evenly distributed. Allow the florets to marinate for 15 to 20 minutes.
Step 3: Place on a baking sheet in an even layer. Bake the cauliflower for 15 to 20 minutes until just beginning to brown and florets are tender.
Step 4: While the cauliflower is baking, mix together the mayonnaise, yogurt, lemon juice, and Worcestershire sauce. Whisk until smooth. Fold in blue cheese crumbles and season with salt and pepper to taste.
Step 5: Serve the florets with the creamy blue cheese sauce for dipping. Add other vegetables like red pepper, carrot sticks and celery.