Updated: Apr 6, 2020

This recipe coats baked cauliflower florets in a much healthier version of buffalo sauce that has the same tangy, spicy flavor of the original!

Finish them off with a tasty two-ingredient blue cheese sauce!


• 1/2 cup low-fat (1%) plain yogurt

• 2 Tbsp. crumbled blue cheese

• Nonstick cooking spray

• 6 cups cauliflower florets

• 1/2 tsp sea salt, (or Himalayan salt), divided use

• 1/2 cup hot pepper sauce

• 1/3 cup rice vinegar

• 1 Tbsp. cornstarch, gluten-free (preferably GMO free)

• 1/4 tsp. ground smoked paprika

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1 tsp. pure maple syrup

• 1 tsp. olive oil


1. Preheat oven to 350° F.

2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.

3. Lightly coat large baking sheet with spray.

4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.

5. Bake for 20 minutes, or until tender-crisp.

6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.

7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.

8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.

9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.

10. Return cauliflower to oven. Bake for 5 minutes.

11. Serve hot with sauce.

2B Mindset: A great veggie as part of lunch, or dinner. Also makes a great snack option.

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