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!
Servings: 4 people
Ingredients
Buffalo Cauliflower
- 16 oz fresh cauliflower florets * You can use between 1 to 1.5lbs
- 1/2 teaspoon garlic powder
- 1/3 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
- 1/2 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
Instructions
- 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.
Nutrition
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
