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Scroll down below to see how this recipe was made on Facebook Live!


  • 1 cauliflower, cut into 1-inch florets
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • Salt
  • 1/2 cup hot sauce
For the Ranch Dipper
  • 1 cup Greek yogurt
  • Juice of 1/2 small lemon
  • 3 tablespoons chopped fresh herbs (such as dill, chives and parsley)
  • 1 clove garlic, finely grated
  • Salt and pepper
  • 1/2 cup blue cheese crumbles, optional


Serves: 6


Preheat oven to 450°F.

Place cauliflower florets onto a nonstick baking sheet, and dress with some EVOO and season with salt. Bake for 25 minutes or until crispy and caramelized at edges. Remove from oven, place into a large bowl and toss with the hot sauce. Serve with Ranch Dipper alongside.

For the Ranch Dipper:

In a small serving bowl, combine the yogurt, lemon juice, herbs and garlic; season with salt and pepper. Fold in blue cheese, if using.

Serve alongside Crispy Buffalo Cauliflower for dipping.