1 small head cauliflower (1 pound), core trimmed, florets coarsely chopped
1 small onion, quartered and sliced
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
8 ounces reduced-fat cream cheese, softened
½ cup low-fat plain yogurt
¼ cup crumbled blue cheese
¼ cup hot sauce, such as Frank's
1 scallion, sliced
8 medium carrots, cut into 3- to 4-inch sticks
8 medium celery stalks, cut into 3- to 4-inch sticks
1) Preheat oven to 400 degrees F.
2) Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
3) Meanwhile, coat an 8-inch-square baking dish with cooking spray. Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl. Add the roasted vegetables and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve with carrot and celery sticks.