This dip takes all the spicy, tangy flavor of buffalo wings and turns them into a better-for-you — but still delicious — appetizer.
Preheat oven to 425°F.2.
Toss the cauliflower, vegetable oil, salt and pepper on a baking sheet. Place in the oven and roast until browned and tender, about 30 minutes.3.
While the cauliflower is still warm, place in a food processor with the butter and hot sauce and process for about 8 pulses, chopped just fine enough to hold together (it will look sort of like tuna salad).4.
Scrape into a serving bowl. Stir in the sour cream and top with crumbled blue cheese and chopped celery leaves. Serve with veggies for dipping.