Cut cauliflower into smaller florets and sprinkle with 1 tablespoon olive oil. Roast on a baking sheet for 35-40 minutes or until tender.
While cauliflower is roasting, put hot wing sauce and sriracha into a small saucepan and heat until boiling. Lower heat and simmer for 10 minutes. Add butter, stir until melted and allow to cool to room temperature.
Heat a large sauté pan with remaining oil. Add the cauliflower and sauté until heated through.
Add the hot sauce and continue to cook for 1 minute, tossing continuously until fully coated.
Serve immediately with blue cheese sprinkled on top.
Approx. Nutrition per serving: 177 calories; 15g fat; 5.3g protein; 4.1g net carbs