Instructions

• Preheat oven to 400°F.
• In a large bowl, toss 8 cups cauliflower florets with 2 tablespoons olive oil and 1 teaspoon of the salt until evenly coated. Spread the cauliflower in a single layer on a baking sheet.
• Roast the cauliflower 15–25 minutes, stirring once halfway through, until fork-tender and golden brown. Remove from the oven.
• Place a large skillet over medium heat. Add 1 cup buffalo sauce and 8 ounces cream cheese (in cubes) to the skillet and whisk or stir until the cream cheese is fully melted and the sauce is smooth.
• Add the roasted cauliflower to the skillet, increase heat to medium-high, and bring the mixture to a simmer. Stir frequently and simmer until the sauce begins to thicken, about 4–6 minutes.
• Remove the skillet from the heat. Gradually add 6 ounces grated cheddar, stirring after each addition and waiting until the cheese melts before adding more.
• Stir in 3/4 cup low-fat sour cream or 2% Greek yogurt and the remaining 1 teaspoon salt until fully combined.
• Transfer the mixture to a cast-iron pan or other oven-safe baking dish and spread evenly.
• Bake in the 400°F oven until bubbly, about 10–15 minutes.
• Remove from the oven and garnish with sliced green onions before serving.