• 1 large head cauliflower, cut into florets, about 4 cups
• 1 tablespoon olive oil (I just sprayed with the oil mister)
• Kosher salt (to taste)
• 2 tablespoons butter, melted (no no no, use wing sauce and you don't have to do this part)
• 1 tablespoon Frank's Red Hot Original, plus more to taste ( I used a local buffalo wing sauce)
• 1/2 cup sour cream (substitute nonfat Greek yogurt)
• 1/4 cup mayonnaise (olive oil style, and significantly less)
• 1 tablespoon apple cider vinegar (I used white wine vinegar)
• 3 ounces good-quality blue cheese (such as Roquefort), crumbled

1. Adjust oven rack to middle position and preheat the oven to 425°F. Toss/Spray the cauliflower florets with the olive oil on a rimmed baking sheet. Sprinkle generously with salt. Roast, turning once halfway through, until the cauliflower is tender browned in spots, about 35 minutes.

2. Meanwhile, combine the Greek yogurt, mayonnaise, vinegar, and blue cheese in a small food processor or blender and pulse until combined. Alternatively, in a small bowl, stir all ingredients together with a fork, breaking up any large chunks of blue cheese as you go. (this doesn't work well unless you like really chunky dip)

3. Toss the buffalo wing sauce with the warm cauliflower and let sit for a min, then serve on top of spinach leaves and dressing on the side.


Serious eats suggests that many things could be applied to this recipe, and after eating it I completely agree... chickpeas, carrots, parsnips, even potatoes? Really, what can't wing sauce taste good on? I see this again in my very near future.... and while the dip was really good, I don't know that it's worth the calories, versus just having greek yogurt for cutting the spice some... but then again I think everything is better with it. :)

Happy Spicy Fingers! (mind the eyes)