Buffalo Cauliflower Dip

Heat oven to 425°F. Line a large baking sheet with aluminum foil, if desired.

Spread the cauliflower out on the baking sheet, and drizzle with olive oil. Toss to combine until the cauliflower is evenly coated. Then spread the cauliflower out evenly on the baking sheet. Season with salt and pepper. Then bake for 20-25 minutes, or until the cauliflower is slightly charred around the edges. Remove from oven.

Transfer the cauliflower to a large mixing bowl, and add the cream cheese, mozzarella cheese, hot sauce, Greek yogurt, green onions, and blue cheese. Stir until evenly combined.

Oven: Turn oven to 350°F. Spread the mixture out evenly in a 9 x 9-inch baking dish. Bake for 25-30 minutes, or until the cheeses are completely melted and the edges of the dip start to brown. Remove from the oven, and garnish with your desired toppings. Serve warm, with your desired dippers.

Slow Cooker: Spray the inside of the bowl of your slow cooker with cooking spray. Add all ingredients to the bowl of the slow cooker, and stir until combined. Cover and cook on high for 1.5 to 2 hours, or on low for 3-4 hours, until all of the cheeses have melted. Give the dip a final stir, then transfer to a serving bowl and garnish with your desired toppings. Serve warm, with your desired dippers.