1 medium head of cauliflower or 8c of fresh florets
2 tbsp butter
¼ cup of Hot Sauce
1 tbsp freshly squeezed lemon juice
¼ cup extra virgin olive oil
1/3 cup sour cream
3 tbsp crumbled blue cheese
1 tbsp milk
2 tsp mayonnaise
Kosher salt and pepper to taste
In a small mixing bowl, mix all the dip ingredients until well blended. Cover and refrigerate for at least 30 minutes. I prefer longer so you really get that blue cheese taste.
Preheat the oven to 400°
In a very large bowl combine the cauliflower, olive oil and a teaspoon of salt.
In the microwave, melt the butter in a small bowl. Once melted add the hot sauce and the lemon juice. Whisk until well blended.
Pour the hot sauce mixture over the cauliflower and toss to coat. Make sure all the florets are coated well.
Spread the cauliflower out onto a foil baking sheet. Roast in the oven for 20-25 minutes or until the florets are slightly browned on the edges.
Serve with the dip.