Instructions

• Preheat oven to 400°F.
• In a large bowl, toss 8 cups very small cauliflower florets with 2 tablespoons olive oil and 1 teaspoon of the salt. Spread the cauliflower in a single layer on a baking sheet.
• Roast the cauliflower until fork-tender and golden, 15–25 minutes, stirring once halfway through.
• While the cauliflower roasts, place 1 cup buffalo sauce and the 8 ounces cream cheese (cut into cubes) in a large skillet over medium-low heat. Whisk frequently until the cream cheese is fully melted and the mixture is smooth.
• Add the roasted cauliflower to the skillet, increase heat to medium-high, and bring the mixture to a simmer. Stir frequently and simmer until the sauce begins to thicken, about 4–6 minutes.
• Remove the skillet from the heat. Gradually add the 6 ounces grated cheddar cheese in small handfuls, stirring between each addition until the cheese is melted and incorporated.
• Stir in 3/4 cup sour cream (or 2% Greek yogurt) and the remaining 1 teaspoon salt until the mixture is smooth and evenly combined.
• Transfer the mixture to a cast-iron skillet or an oven-safe baking dish and bake in the 400°F oven until bubbly, about 10–15 minutes.
• Remove from the oven, garnish with sliced green onions, and serve.