Recipe of the Week: Buffalo Cauliflower with Blue Cheese Sauce

Cauliflower is a fantastic, affordable and readily available superfood that can be added to meals in so many different ways.  Part of the cruciferous vegetable family, cauliflower is packed full of essential vitamins and nutrients including vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6, but its superpower comes from cancer-fighting compounds known as glucosinolates.  Low in carbohydrates, and with approximately 200 calories per head, cauliflower is the on-trend keto friendly substitute for grains, pizza crust and potatoes.  With both the FIFA World Cup and baseball currently kicked into high gear, I thought it would be fun to share an easy to make and absolutely delicious vegetarian version of a game day favorite.

Buffalo Cauliflower with Blue Cheese Sauce

Ingredients:

Cheese Sauce:

* 1/3 cup low fat sour cream

* 2 tablespoons crumbled blue cheese

* 1 tablespoon milk

* 2 teaspoons mayonnaise

* Kosher salt and freshly ground pepper

Buffalo Cauliflower:

* 8 cups cauliflower florets (1 medium head)

* ¾ cup all-purpose flour

* 1 teaspoon paprika

* 2 teaspoons garlic powder

* 1 teaspoon Kosher salt

* ½ teaspoon freshly ground pepper

* ¾ cup milk

* 2 tablespoons unsalted butter

* ¼ cup hot sauce

* 1 tablespoon freshly squeezed lemon juice

* Kosher salt

Preparation:

Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.

Cheese Sauce:

Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. When blended, cover and refrigerate until chilled- approx. 30 minutes.

Buffalo Cauliflower:

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk and stir until well-combined. Add the cauliflower florets and toss in batter until each piece is evenly coated. Spread the cauliflower on the baking sheet and roast for 20 minutes, flipping each piece halfway through the cook.

Remove baking sheet from oven, whisk the hot sauce mixture again and brush sauce over both sides of the cauliflower until thoroughly coated. Put back into oven and roast for an additional 10 minutes until the sauce is bubbling and the florets are lightly brown and caramelized.

Serve hot with chilled cheese sauce.

Serves 4