Preheat the oven to 425°F (220°C) . Toss the cauliflower florets with olive oil, salt, and garlic powder. Spread them in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, turning once, until tender and lightly browned. Let the cauliflower cool for a few minutes, then chop it into small pieces. This helps distribute it evenly throughout the dip.

Reduce the oven temperature to 375°F (190°C) . In a large mixing bowl, stir the softened cream cheese until smooth. Add the Greek yogurt and buffalo wing sauce, mixing until combined. Stir in ¾ cup of the shredded cheddar and the chopped green onions.

Add the roasted cauliflower to the bowl and fold it into the creamy buffalo mixture. The mixture should be thick, with visible pieces of cauliflower throughout. Taste a small amount and adjust the buffalo sauce if you prefer more heat.

Transfer the mixture to a lightly greased, approximately 1-quart baking dish. Sprinkle the remaining ¼ cup cheddar over the top. Bake at 375°F (190°C) for approximately 15–20 minutes, until the dip is heated through, bubbling around the edges, and lightly golden on top.

Let the dip rest for about 5 minutes before serving. Sprinkle with additional green onions and optional crumbled blue cheese. Serve warm with celery sticks, carrot sticks, cucumber spears, or bell pepper strips.