Buffalo Cauliflower with yogurt-blue cheese dip

These Buffalo bites are a crowd-pleaser — hot, full of flavor, and easy to make. Plus, there’s a creamy and addictively tasty blue cheese dip to serve with them.

Makes 8 servings ( 3/4 cup dip) Total time: 30 minutes

FOR THE CAULIFLOWER, TOSS:

1 head cauliflower (2 lb.),

cut into florets

2 Tbsp. olive oil

Kosher salt

MEANWHILE, FOR THE DIP, WHISK:

1/2 cup plain Greek yogurt

1/4 cup crumbled blue cheese 1 Tbsp. each buttermilk, mayonnaise, and fresh lemon juice

1/2 tsp. minced fresh garlic Salt and cayenne pepper to taste

FOR THE SAUCE, HEAT:

1/3 cup hot sauce (such as

Frank’s)

2 Tbsp. unsalted butter 1 Tbsp. fresh lemon juice 1/2 tsp. garlic powder

Celery sticks

Preheat oven to 500°.

For the cauliflower, toss cauliflower with oil; season with salt, transfer to a baking sheet, and roast until charred and tender, 20 minutes, flipping halfway through.

Meanwhile, for the dip, whisk together yogurt, blue cheese, buttermilk, mayonnaise, lemon juice, and fresh garlic; season with salt and cayenne.

For the sauce, heat hot sauce, butter, lemon juice, and garlic powder in a saucepan over medium until butter melts. Toss cauliflower with hot sauce mixture and arrange on a serving platter with celery sticks. Serve cauliflower and celery sticks with dip.

Per serving: 131 cal; 10g total fat (4g sat); 13mg chol; 434mg sodium; 7g carb (2g fiber, 3g total sugars); 5g protein