• ½ cup Dierbergs dairy sour cream
• ½ cup buttermilk
• 1 container (4 ounces) crumbled blue cheese (divided)
• 2 tablespoons minced shallot
• 1 tablespoon apple cider vinegar
• 8 cups cauliflower florets
• 2 tablespoons Dierbergs extra virgin olive oil
• 2 tablespoons Dierbergs butter, melted
• 2 tablespoons bourbon
• 2 tablespoons apple cider vinegar
• 2 tablespoons hot pepper sauce
• 1 tablespoon smoked paprika
• Coarse salt and freshly ground black pepper
• 4 green onions, thinly sliced
• White Cheddar Parmesan Grits (recipe link in Directions)

FOR DRESSING: In small bowl, whisk together sour cream, buttermilk, half of the blue cheese, shallot, and vinegar until well mixed. Cover and chill at least 1 hour to develop flavors.

 

FOR BUFFALO CAULIFLOWER: Place cauliflower on jellyroll pan. Drizzle olive oil over top; toss until well mixed. Roast in 475°F. oven 10 minutes. In 1-cup glass measure, whisk together butter, bourbon, apple cider vinegar, hot pepper sauce, smoked paprika, and salt and pepper. Drizzle over cauliflower; toss until well mixed. Spread cauliflower into single layer; roast stirring twice until cauliflower is browned, about 30 to 35 minutes.

 

Serve over White Cheddar Parmesan Grits with green onion and remaining blue cheese sprinkled over top., Serve Blue Cheese Dressing on the side as dip or drizzled over top.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 406
Cholesterol: 69 mg
Fat: 26 g
Sodium: 638 mg
Carbohydrates: 27 g
Protein: 15 g
Fiber:
Saturated Fat: 15 g