one/three cup nonfat sour cream
2 tablespoons crumbled blue cheese
one tablespoon skim milk
two teaspoons mayonnaise
Kosher salt and freshly ground black pepper
two tablespoons unsalted butter
1/4 cup sizzling sauce, such as Frank’s
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
eight cups cauliflower florets (from about one 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 number of grinds of pepper in a small bowl. Cover and refrigerate till chilled, about 30 minutes
- For the Buffalo cauliflower: Meanwhile, microwave the butter in a modest microwave-risk-free bowl on higher right up until melted. Whisk in the scorching sauce and lemon juice and set aside.
- Combine olive oil, 1/four teaspoon salt and one/2 cup water in a huge bowl. Include the cauliflower and toss until finally effectively coated. Spread the cauliflower on a rimmed baking sheet and roast until starting to brown and just tender, 20 to 25 minutes. Whisk the sizzling sauce mixture once again, drizzle more than the cauliflower and toss with tongs to coat. Roast the cauliflower until finally the sauce is bubbling and browned about the edges, five to seven minutes much more. Serve sizzling with the cheese sauce.
Copyright 2014 Television Foods Network, G.P. All rights reserved.
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