Buf­falo Cau­li­flower with yo­gurt-blue cheese dip

Cuisine at Home - - Nonalcohol­ic Drinks -

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

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