Buffalo Cauliflower Dip

It’s football Sunday which means it’s time to get out those delicious snacks and dips! This buffalo cauliflower dip has been a favorite of mine for years, and it never disappoints. It’s vegetarian, gluten free, and gets in those sneaky veggies while still feeding those buffalo cravings. It’s super easy to whip up, so you can easily have it ready in time for today’s games. Let’s get to it!
10 minutes
1 hour
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:429
Fat:38 g
Carbohydrates:6 g
Protein:14 g
Cholesterol:56 g
Sodium:1312 mg
Fiber:0 g
Sugars:1 g
Calculated per serving.

Serves: 6

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Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Toss the cauliflower florets with avocado oil, salt, and pepper, and roast in a preheated 450 degree oven for 30 mins.
  2. Once cooked, “shred” the cauliflower using a fork, breaking the florets apart into smaller pieces.
  3. In a large bowl, combine the shredded cauliflower, shredded cheddar, cream cheese, ranch dressing, and buffalo sauce, and mix together well. Pour the mixture evenly into a square baking dish.
  4. Bake in a preheated 350 degree oven for ~25-30 mins.
  5. Top with green onion and crumbled blue cheese as desired. Serve with your favorite veggies, tortilla chips, or crackers, and enjoy!

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