- ½ c flour
- 1 tsp garlic powder
- ½ tsp each kosher salt and freshly ground pepper
- 1 lb cauliflower, cut into bite-sized florets
- ¼ c butter, melted
- ⅔ c hot sauce
- 1 c full fat Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp blue cheese
- 1 tbsp lemon juice, freshly squeezed
- Green onions, sliced for garnish
Preheat oven to 425˚F and line a sheet pan with parchment paper.
In a large mixing bowl, whisk together flour, garlic powder, salt and pepper with ½ c water until combined.
Add cauliflower florets to the bowl and toss with the flour mixture until cauliflower is well coated. Transfer cauliflower onto the sheet pan in a single layer and bake for 20 minutes.
While cauliflower bites are baking, place a small saucepot over medium low heat and add butter and hot sauce. Cook for 3-4 minutes, whisking the ingredients together as the butter melts. Once melted, reduce heat to low to keep warm.
Remove the bites from the oven and add to a large bowl. Pour buffalo sauce over the bites and toss to thoroughly coat in sauce. Place back onto the sheet pan in a single layer. Bake for another 20 minutes, flipping once halfway through cooking.
Meanwhile, in a medium bowl, whisk together yogurt, mayonnaise, blue cheese and lemon juice until combined. Transfer mixture to a small serving bowl to serve with the finished cauliflower. Refrigerate until ready to serve.
Let cauliflower rest on the sheet pan for 1 minute before transferring to a serving platter. Garnish with green onions and serve with the blue cheese dipping sauce.
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