Buffalo Cauliflower Dip

buffalo_Cauliflower_Dip_hero

Buffalo Cauliflower Dip

A perfect vegetarian dish for game day, this creamy Buffalo Cauliflower Dip will be the first to disappear from your grazing table. Roasted cauliflower paired with buffalo sauce, three kinds of cheese, and fresh scallions make for a delicious dip for crudites or chips.

In fact, you can even make this vegan by using vegan cream cheese and shredded cheese along with non-dairy yogurt and skipping the blue cheese topping. 

This dip can be made ahead the day before and warmed up just before guests arrive, making t a perfect option for a football viewing party or any gathering!  You don’t have to be a vegetarian to enjoy this – it’s just a delicious alternative to the popular buffalo chicken dip.  In my opinion, it’s so much better because of the complexity of flavor that the roasted cauliflower provides!

I used the Safeway exclusive brand Signature SELECT buffalo wing sauce and it is definitely a bit spicier than Franks Red Hot Sauce – so if you like heat – you’ll love this sauce!  If you don’t want your dip to be spicy – then stick with Franks Red Hot Sauce or the Sweet Baby Rays or Primal Kitchen Buffalo Sauce. 

 

Ingredients in Buffalo Cauliflower Dip

  • 1 head cauliflower, cut into small 1/2 florets
  • olive oil
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • 3/4 cup buffalo wing sauce
  • 2 oz cream cheese softened
  • 1 cup shredded cheese (I used Colby Jack)
  • 1/4 cup sour cream or full-fat plain Greek Yogurt
  • 1 tablespoon blue cheese crumbles
  • 2 scallions, sliced (for garnish)

Buffalo_Cauliflower_Dip_ingredients

How to Make Buffalo Cauliflower Dip

preheat the oven to 425° F.

Cut the cauliflower into small floret pieces.  Think of it going on a chip, that’s how small you want it.  Be sure to include the stem pieces as they get caramelized and are amazing in the dip. Place the florets onto a baking sheet.   Don’t overcrowd the pan, you may need to use 2 baking sheets so that the cauliflower roasts properly and doesn’t steam.

Drizzle with olive oil and sprinkle with salt, pepper, and chili powder.  Use your hands to toss the cauliflower to evenly coat with olive oil and seasonings. 

Roast in the oven for 15 minutes until the cauliflower is slightly golden and caramelized. 

Meanwhile, combine the softened cream cheese, shredded cheese, sour cream (or Greek yogurt), and buffalo sauce in a bowl.  Stir until incorporated. 

Remove the cauliflower from the oven and place it into a medium oven-proof serving dish.  I used an 8×10 baking dish. Mix the buffalo cheese mixture into the cauliflower until well coated. 

Top with crumbled blue cheese.   If serving right away, then bake.  If you are making this a day ahead, then refrigerate until game day.  Bring the dish to room temperature before baking.  

Set the oven to 350° F. 

Bake the dip for 15 to 20 minutes until bubbly and all the cheese is gooey and melted. 

Serve with celery, carrots, mini peppers and chips. 

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Additional Game Day Foods

Perfect Guacamole

Instant Pot Buffalo Chicken

Baked Hawaiian Sliders With Ham, Turkey

Dill Pickle Dip

Pickle Brined Chicken Strips

Homemade Roasted Red Pepper Hummus

8 Layer Greek Hummus Dip

Black Bean & Roasted Corn Salsa

Easy Black Bean & Corn Salsa Recipe

 

buffalo_Cauliflower-Dip_Recipe1

Buffalo Cauliflower Dip

A perfect vegetarian dish for game day, this creamy Buffalo Cauliflower Dip will be the first to disappear from your grazing table. Roasted cauliflower paired with buffalo sauce, three kinds of cheese, and fresh scallions make for a delicious dip for crudites or chips.
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Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Buffalo Cauliflower Dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 head cauliflower cut into small 1/2" pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon chili powder
  • 3/4 cup buffalo wing sauce
  • 2 oz cream cheese softened
  • 1 cup shredded cheese I used Colby Jack
  • 1/4 cup sour cream or full fat plain Greek Yogurt
  • 1 tablespoon blue cheese crumbles
  • 2 scallions sliced (for garnish)

Instructions

  • Preheat the oven to 425° F.
  • Cut the cauliflower into small floret pieces.  Think of it going on a chip, that's how small you want it.  Be sure to include the stem pieces as they get caramelized and are amazing in the dip. Place the florets onto a baking sheet.   Don't overcrowd the pan, you may need to use 2 baking sheets so that the cauliflower roasts properly and doesn't steam.
  • Drizzle with olive oil and sprinkle with salt, pepper, and chili powder.  Use your hands to toss the cauliflower to evenly coat with olive oil and seasonings.
  • Roast in the oven for 15 minutes until the cauliflower is slightly golden and caramelized.
  • Meanwhile, combine the softened cream cheese, shredded cheese, sour cream, and buffalo sauce in a bowl.  Stir until incorporated.
  • Remove the cauliflower from the oven and place it into a medium oven-proof serving dish.  I used an 8x10 baking dish. Mix the buffalo cheese mixture into the cauliflower until well coated.
  • Top with crumbled blue cheese.   If serving right away, then bake.  If you are making this a day ahead, then refrigerate until game day.  Bring the dish to room temperature before baking.
  • Set the oven to 350° F.
  • Bake the dip for 15 -20 minutes until bubbly and all the cheese is gooey and melted.
  • Serve with celery, carrots, mini peppers and chips.

buffalo_Cauliflower-Dip_1

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