8 cups cauliflower florets (from about 1 medium head)
Set the oven to 400 degrees Fahrenheit.
To make the cheese sauce, combine the milk, mayonnaise, sour cream, blue cheese, 1/8 teaspoon salt, and a few grinds of black pepper in a small bowl. For around 30 minutes, cover and chill the food in the fridge.
In the meantime, melt the butter in a small microwave-safe bowl on high for the Buffalo cauliflower. Lemon juice and spicy sauce are whisked in thereafter.
In a big bowl, combine 1/2 cup water, 1/4 teaspoon salt, and olive oil. Add the cauliflower and stir to thoroughly coat. Spread the cauliflower out on a rimmed baking sheet and roast for 20 to 25 minutes, or until it just starts to color and become tender. Once more whisking the hot sauce mixture, drip it over the cauliflower and toss to coat. For an additional 5 to 7 minutes, roast the cauliflower until the sauce is bubbling and the edges are browned. With the cheese sauce, serve hot.