1/3 cup Greek yogurt
1/3 cup sour cream
1 clove garlic, minced
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon dill
1/4 teaspoon onion powder
pinch each of salt and pepper
1/2 cup hot sauce (like Cholula)
4 tablespoons butter
scant 1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
olive oil, for greasing the pan
1 medium head cauliflower (7 – 8 cups)
Make the dip:
- In a medium bowl whisk all the dip ingredients together. Cover and refrigerate.
Make the hot sauce:
- Add the hot sauce and butter to a small saucepan set over medium-low heat. Stir to melt the butter and cook 2 minutes.
- Remove from heat and stir in the Parmesan, garlic powder and black pepper.
Make the cauliflower:
- Preheat oven to 375 degrees F. Grease a large non-stick baking sheet generously with olive oil.
- Cut the head of cauliflower into florets – not too small – they will shrink as they cook.
- Place the cauliflower in a large bowl and pour the hot sauce over it. Mix it well until the cauliflower are well coated.
- Spread them out on the baking sheet, drizzle any sauce left in the bowl over them. Sprinkle them lightly with salt.
- Bake 15 minutes. Remove the pan from the oven and toss the cauliflower, scraping up any sauce that is laying on the bottom of the pan. Spread them out again.
- Bake 15 more minutes. Take them out of the oven and toss again. Check them with a fork or taste one to see how tender they are.
- If they’re not done put them back in the oven until they are – it shouldn’t take longer than another 10 minutes.
- Serve warm or at room temperature with the ranch yogurt dip.