Let’s be honest: there are some dishes that just can’t be duplicated or “made healthy.”  For me, one of those dishes is buffalo hot wings. I love a good wing — I’m partial to the flats and can expertly finish one in one bite! And while they do offer a good amount of protein, deep fried chicken skin tossed in butter and hot sauce is not the healthiest choice. That being said, I want to preface this recipe by saying I’m not trying to replace the goodness of buffalo wings. What I’m offering instead: a healthy fix when you just want some buffalo sauce in your life.

I opted to make both my own hot sauce and my own gorgonzola dipping sauce so I could control the ingredients. Traditionally, buffalo sauce is made with mounds of butter, but I went with minimal vegetable oil in place of the golden-delicious dairy product. As far at the dipping sauce goes, I chose gorgonzola simply because I like it better than blue cheese, but you can stick to blue cheese if you like. Lastly, I subbed greek yogurt in place of buttermilk, mayo, and sour cream for obvious (read: calorie-cutting) reasons. 

Roasting the cauliflower is super easy. Simply preheat the oven to 350° F, cut the cauliflower into bite-sized florets, and in a large bowl, toss cauliflower in oil. Spread the florets out on a baking sheet and pop in the oven for 15 minutes!

While that cooks, whisk together the buffalo sauce ingredients (reuse the large bowl—less dishes!). Toss the cauliflower in the sauce and throw the cauliflower back into the oven for another 5-8 minutes to crisp up. When it’s finished cooking, I toss the finished florets back in whatever sauce was still clinging to the bowl just to add a little kick!

For the dipping sauce simply stir the ingredients together. I use a fork to stir and make sure to break up some of the gorgonzola crumbles until the sauce is creamy. You’re ready to serve! Bonus: you’ll probably have some leftover dressing to use for a salad later in the week!

Happy healthy eating! Make sure to post and tag us if you try out this dish on instagram @fridgetofork, and let us know how it turned out in the comments below!