Roasted cauliflower florets take the place of shredded chicken in this vegetarian riff on Buffalo chicken dip. This veggie version of the popular game-day appetizer boosts your vegetable intake in the most creamy, delicious way possible.
Preheat oven to 400 degrees F.
Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
Meanwhile, coat an 8-inch-square baking dish with cooking spray. Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl. Add the roasted vegetables and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve with carrot and celery sticks.
1 1/2 vegetable, 1 fat