Description
This vegetarian Buffalo cauliflower dip has classic wing flavor without the wings. Set it out on game day and watch it disappear.
Ingredients
Scale
- 4 cups fresh cauliflowerets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup Buffalo wing sauce
- 4 ounces cream cheese, softened, cubed
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 1 tablespoon chopped green onions
- Toasted baguette slices, crackers, carrots and/or celery, for serving
Instructions
- Preheat the oven to 425°F. Line a rimmed 15x10x1-inch baking sheet with parchment paper. Place the cauliflowerets in a large bowl. Drizzle them with the olive oil and season them with salt and pepper. Toss to coat them. Spread the cauliflower into an even layer on the prepped baking sheet. Bake it for 20 to 25 minutes or until the cauliflower is tender and lightly browned at the edges, stirring the florets about halfway through. Remove them from the oven and reduce the temperature to 350°.
- While the cauliflower is roasting, stir the hot sauce, softened cream cheese and Greek yogurt together in a large bowl. Fold in the shredded cheddar and mozzarella. Add the roasted cauliflower to the bowl and stir until well combined. Spread the mixture evenly into an 8-inch square baking dish. Sprinkle the top with the blue cheese crumbles.
- Bake the dip for 20 to 25 minutes or until it’s bubbly. Set the oven to broil and broil it for one minute to lightly brown the top. Remove it from the oven, garnish it with thinly sliced green onions and serve it warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 164
- Sugar: 3g
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Protein: 7g
Keywords: Buffalo Cauliflower Dip