80--- Buffalo Cauliflower Salad

Think traditional potato salad, sub cauliflower, add in hot wing sauce.  Sound amazing? It absolutely is.  And it's lower carb, full of fiber, and has a nice extra KICK.

Buffalo Cauliflower Salad

Serves 4

3 lb fresh cauliflower florets, chopped into 1-1 1/2 " pieces

1 Tbsp olive oil

1/2 cup Frank's hot sauce (or other buffalo wing sauce of your choice), divided

Dash sea salt

3 oz shredded carrots, chopped finely

1 small shallot, finely chopped

3 stalks celery, finely chopped

2 Tbsp mayo (I used lite)

3 oz nonfat plain Greek yogurt

1/4 tsp garlic powder

Dashes salt and ground black pepper

Crumbled blue cheese to garnish (optional)

Preheat oven to 425 degrees.  Place cauliflower florets in a large mixing bowl and toss with olive oil, 4 Tbsp Frank's hot sauce, and salt.  Transfer florets to a large baking sheet lined with parchment paper.  Bake for 25-30 minutes or until lightly golden and soft (not mushy).

Transfer cauliflower back to the mixing bowl and refrigerate until chilled, ~2 hours. 

After cauliflower is chilled, combine with carrots, shallot, and celery.  Mix together mayo, yogurt, remaining 4 Tbsp Frank's hot sauce, garlic powder, salt and pepper.  Pour dressing over vegetables and mix gently.  Cover and refrigerate for ~20 minutes prior to serving.  Garnish with crumbled blue cheese and additional hot sauce if desired!

Nutrition info per 1 (large) serving: 153 calories, 8.5 g protein, 5.5 g fat, 23 g carbohydrates, 10 g fiber