Buffalo Cauliflower Dip
This Buffalo Cauliflower Dip is SO EASY! Creamy, spicy, and packed with flavor—perfect for game day or any gathering.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Oven
- Mixing Spoon
- Serving Dish
Ingredients
- 8 cups cauliflower cut into very small florets
- 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 425°F (220°C). Wash and cut cauliflower into very small florets.
- In a large mixing bowl, toss cauliflower florets with olive oil and 1 teaspoon salt. Spread evenly on a baking sheet.
- Roast cauliflower in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.
- Remove roasted cauliflower and let cool slightly. In the same bowl, combine cauliflower, buffalo sauce, cream cheese, cheddar cheese, sour cream or Greek yogurt, and remaining 1 teaspoon salt. Mix well.
- Transfer mixture to a baking dish. Bake for 15-20 minutes until bubbly and cheese is melted. Optionally broil for a few minutes for a golden top.
- Remove from oven, let sit for a few minutes. Garnish with sliced green onions. Serve warm with favorite dippers.
Notes
- Use smaller cauliflower florets for better roasting and texture.
- Adjust buffalo sauce amount to control spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try adding chopped spinach or kale for extra nutrition and color.
- Substitute cheddar with pepper jack cheese for more heat.