Buffalo Cauliflower with Faux Blue Cheese Dip
Spicy roasted cauliflower with a tangy dip that's made without blue cheese. Goat cheese and cottage cheese give this recipe a new twist!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 191kcal
Buffalo Cauliflower
- 16 oz fresh cauliflower florets * You can use between 1 to 1.5lbs
- ½ teaspoon garlic powder
- ⅓ cup Frank's Original Hot Sauce * Peppers are fermented. Only use if you're ok with fermentation
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
Faux Blue Cheese Dip
- ½ cup Daisy cottage cheese, whipped in a food processor till smooth
- 1 tablespoon white vinegar
- 4 oz fresh goat cheese (chevre)
- 1 green onion, chopped
- 2 tablespoons milk
- kosher salt and pepper to taste
Preheat oven to 450. Toss cauliflower with olive oil and garlic powder. Bake for 15-20 minutes until brown/lightly charred. Remove from oven.
Meanwhile make the dip by combining the whipped cottage cheese, goat cheese, vinegar, green onion, and milk all in the food processor. Pulse to combine, and then season to taste.
Melt butter and combine with Frank's Red Hot sauce. Pour over the roasted cauliflower or if you like a more bold flavor, toss it all together.
Serving: 5oz | Calories: 191kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 806mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 55mg | Calcium: 78mg | Iron: 1mg