Buffalo Cauliflower Dip
1 small head Cauliflower, roughly chopped into small pieces
1 tbsp. Olive Oil
8 oz. non-fat/low-fat Cream Cheese, room temperature
1 cup Franks Red Hot Sauce
1 cup Plain Greek Yogurt
1/4-1/3 cup crumbled Blue Cheese
1 cup shredded Mozzarella Cheese (Optional - but makes it creamier. Double cheese for an extra creamy texture), Plus more for top (Optional)
3-4 scallions, thinly sliced
Salt and Pepper to taste
Preheat oven to 425°F and toss cauliflower, olive oil, and some salt and pepper. Transfer to a lined baking sheet and roast for 20-25 minutes or until cauliflower pieces begin to brown.
While cauliflower roasts, add all remaining ingredients to a medium mixing bowl. As soon as cauliflower is removed from the oven, add to the mixing bowl. Combine all ingredients until smooth and preheat oven to 350°F.
Transfer dip to a shallow baking dish (an 8”x8" baking pan will also work). Sprinkle additional shredded cheese on the top (if desired). Bake for 20-30 minutes or until all ingredients have melted and the top of the dip starts to brown slightly.
Remove from oven and allow dip to cool for 10 minutes before serving. Serve with tortilla chips and/or celery sticks.
