We often substitute low-fat Ranch dressing here
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 few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt, granulated garlic, freshly ground pepper, and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.
This recipe may sound familiar as we used it as a topping for our avocado toast at camp this past summer. It’s great at any temperature. For lunch, use a bed of tossed greens with the leftover Buffalo cauliflower and top with a poached or fried egg – Cholula comes in handy here if you like spice! A simple vinaigrette on the greens adds depth and flavor.
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the Worcestershire sauce and onions and mix well. Taste for seasonings. Serve at room temperature.
Cape Cod reduced fat chips are an excellent choice for this dip!