Buffalo Cauliflower Dip
This Buffalo Cauliflower Dip is creamy, spicy, and a healthier twist on classic buffalo chicken dip—perfect for any gathering or snack time!
Servings: 6 servings
Ingredients
- 8 cups cauliflower cut into very small florets (approximately 2 pounds or about 1.5-2 heads)
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 cup buffalo sauce
- 8 ounces full-fat cream cheese cut into cubes
- 6 ounces cheddar cheese grated (1 cup, tightly packed)
- 3/4 cup low-fat sour cream or 2% Greek yogurt
- sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) to ensure even baking and a bubbly finish.
- In a large mixing bowl, combine the cauliflower florets with olive oil and 1 teaspoon of salt. Toss well to coat evenly.
- Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- Transfer roasted cauliflower to a large bowl. Add buffalo sauce, cream cheese, remaining 1 teaspoon salt, cheddar cheese, and sour cream or Greek yogurt. Mix until well combined.
- Spoon the mixture into an oven-safe baking dish and bake for 20-25 minutes until bubbly and cheese is melted and golden.
- Remove from oven, let cool slightly, then garnish with sliced green onions. Serve warm with your favorite dippers.
Equipment
- Large Mixing Bowl
- Oven-Safe Baking Dish
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Whisk or spatula
- Baking Sheet
Notes
- Roasting the cauliflower enhances its flavor and texture.
- Use good quality buffalo sauce for the best flavor.
- Don’t overmix after adding cheeses to keep some texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze before baking for up to 2 months; thaw overnight before baking.