Buffalo Cauliflower Bites with Blue Cheese Sauce (adapted from Team Beachbody)
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil
Preheat oven to 350° F.
Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
Lightly coat large baking sheet with spray. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt. Bake for 20 minutes, or until tender-crisp.
While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
Return cauliflower to oven. Bake for 5 minutes.
Serve hot with sauce.