Rosie Makes Buffalo Cauliflower Bites With A Blue Cheese Dipping Sauce.

Here's a quick little side dish I think you'll like - Buffalo cauliflower bites with a mild blue cheese dipping sauce.  I'm using Cambozola blue cheese for the dip - it's mild - but you could go with a stronger blue if your tastes run that way.  Save any leftover dip for dipping most anything - fried shrimp, crudités, you name it.
As for the Buffalo sauce, it's perfect also for Buffalo wings, of course.

First, cut the cauliflower into ... flowerets.

Toss to coat with a nice olive oil - one with lots of flavor.  And sprinkle with a good pinch or two of kosher salt.

I'm using Corto extra virgin olive oil today.  One of my current favorites.

Spread the flowerets in a single layer in a baking sheet and roast in a 450° oven for about 15-20 minutes, turning over at the halfway mark- until tender.

 

 I like a slight char on the cauliflower.

While the cauliflower is roasting, make the Buffalo sauce and the dip.

Buffalo Sauce

2 TB unsalted butter

1/3 cup Texas Pete

1 TB lemon juice

sprinkle garlic powder

In a small saucepan, combine all ingredients.  Stir over medium low heat until butter is melted.

When cauliflower is ready, pour Buffalo sauce over and toss to coat.

For the blue cheese dip:

1/2 cup plain Greek yogurt

1/4 cup crumbled mild blue cheese (I like Cambozola.)

1 small garlic clove, minced

1 TB lemon juice

1 TB buttermilk

pinch kosher salt

a few shakes of cayenne pepper

sliced scallion

Combine yogurt, blue cheese, garlic, lemon juice, and buttermilk.  Season to taste with salt.    Sprinkle some scallion slices and cayenne over top.

 

Enjoy!