Pre-heat the oven to 450ºF.
Place the cauliflower florets onto a nonstick baking sheet, dress with some EVOO and season with salt. Bake for 25 minutes, or until crispy and caramelized at the edges. Remove from the oven, place into a large bowl and toss with the hot sauce. Serve with ranch dipper alongside.
For the ranch dipper:
In a small serving bowl, combine the yogurt, lemon juice, herbs and garlic; season with salt and pepper.
Fold in the blue cheese, if using.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit