Description
Adapted from Sally Schneider’s A New Way To Cook
The original recipe calls for reduced-fat sour cream. I always use full-fat sour cream, and I don’t find it to be too rich. Use what you like.
For the Buffalo Cauliflower, pictured above:
- Heat oven to 425ºF, convection roast if you have it.
- In a large bowl, whisk together 1/4 cup Frank’s hot sauce and 2 tablespoons melted butter. Add 1 pound of cauliflower florets and toss to combine. Do not add salt — Frank’s hot sauce is salty. Scale the recipe up if you’re using a larger head of cauliflower.
- Transfer to a parchment-lined sheet pan and roast for 25-35 minutes or until caramelized to your liking.
Ingredients
- 4 ounces blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like
- 2/3 cup buttermilk
- 1/2 cup sour cream, see notes above
- 2 teaspoons vinegar, such as white balsamic, apple cider, or sherry
- freshly ground black pepper
- Sea salt to taste
Instructions
- Combine all ingredients in a blender — if making a dip start with 1/3 cup buttermilk. Blend until smooth. Taste. Add more salt and pepper if desired. Adjust with more vinegar if desired. Thin with more buttermilk to get the desired consistency.
- Prep Time: 5 minutes
- Category: Dressing
- Method: Blender
- Cuisine: American
