1 head cauliflower, cut into florets
1 tablespoon olive oil
salt and freshly ground black pepper
¾ cup Greek Yogurt
½ cup whipped cream cheese
½ cup cayenne pepper hot sauce
1 cup blue cheese crumbles
Grated cheddar cheese, for topping
Preheat oven to 450˚ F and line a baking tray with tin foil. Toss the cauliflower florets with the olive oil and season to taste with salt and pepper. Roast for about 30 minutes, turning half way through, until nicely browned.
Turn oven down to 350˚ F. Remove cauliflower and let cool slightly. When cauliflower is cool enough to handle, roughly chop and add it to a mixing bowl.
Add the yogurt, cream cheese, and hot sauce and mix until combined. Fold in the blue cheese crumbles. Add dip to baking dish of choice (either individual ramekins or a shallow casserole dish) and top with grated cheddar cheese.
Bake for about 20 minutes, or until it starts to bubble and cheese begins to brown. Serve with crudité, chips, or crackers.