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.
Servings 6 servings
Calories
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.