Roasted Buffalo Cauliflower with Blue Cheese Sauce Recipe #veggies #lowcarb

Cooked Buffalo Cauliflower with Blue Cheese Sauce! Huge amounts of flavor and a little kick… this low-calorie, low-fat, low-carb veggie that will fulfill the pickiest of eaters. It's so scrumptious you'll overlook it's beneficial for you!

So I got down to business and thought of this scrumptious new veggie dish – Roasted Buffalo Cauliflower with Blue Cheese Sauce!?? After certain trials with battered and breaded renditions (that were excessively saturated), I reasoned that the best course was heated cauliflower prepared with bison sauce and a side of blue cheddar goodness… and I'll be the first to let it be known's madly heavenly!? On the off chance that you can locate the 20 minutes, I guarantee you these cauliflower wild ox chomps will take your breath away!?

Cauliflower is so generous you can basically treat it like meat. What's more, obviously we as a whole love bison seasoned anything, similar to these ever-well known Buffalo Chicken Meatballs!✨ And what preferred blending over the supernatural cooling properties of blue cheddar sauce? To keep with the solid wild ox veggie topic, I utilized low-fat Greek yogurt for the base of my mushy plunge.

Also Try Our Recipe : INSTANT POT KETO BUFFALO CHICKEN BACON SOUP, LOW CARB

Ingredients
For The Cauliflower:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon finely chopped parsley, for garnish

For The Buffalo Sauce:

• 2 tablespoons unsalted butter, melted
• 1/4 cup Frank’s RedHot sauce
• 1 tablespoon freshly squeezed lemon juice

For The Blue Cheese Sauce:

• 5 ounces blue cheese (2 ounces for garnish)
• 1/2 cup 2% fat plain Greek yogurt
• 1 tablespoon almond milk (or whatever milk you prefer)
• 1 teaspoon fresh squeezed lemon juice
• 1 tablespoon finely chopped parsley
• salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees.
2. Using a sharp knife, carefully break down the head of cauliflower into small florets.
3. In a large bowl, whisk together olive oil, garlic powder, salt & pepper, then add the florets.  Stir and coat the cauliflower thoroughly.
4. Roast the cauliflower on a parchment-lined baking sheet for 15 minutes.
5. Meanwhile, for the buffalo sauce combine Frank’s sauce, lemon juice, and butter.
6. For the blue cheese sauce, melt 2 ounces of blue cheese in a small bowl, then combine with Greek yogurt and mix thoroughly.  Add lemon juice, salt, milk, and chopped parsley, then incorporate fully.  Crumble in 1 additional ounce of blue cheese for texture, and gently mix this into the sauce so the crumbles remain intact.  Salt and pepper to taste.
7. When the cauliflower is finished baking, toss with the buffalo sauce, garnish with 2 more ounces of blue cheese crumbles and chopped parsley, and serve with blue cheese sauce on the side.

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Read More Our Recipe : KUNG PAO CAULIFLOWER