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!
Here’s What You’ll Need:
1 head of cauliflower, cut into florets
8 oz shredded cheddar
8 oz cream cheese
1/2 cup ranch dressing
3/4 cup buffalo sauce
1 green onion, chopped
2-4 tbsp blue cheese crumbles (optional)
2 tbsp avocado oil
Salt and pepper to taste
Instructions:
Toss the cauliflower florets with avocado oil, salt, and pepper, and roast in a preheated 450 degree oven for 30 mins.
Once cooked, “shred” the cauliflower using a fork, breaking the florets apart into smaller pieces.
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.
Bake in a preheated 350 degree oven for ~25-30 mins.
Top with green onion and crumbled blue cheese as desired. Serve with your favorite veggies, tortilla chips, or crackers, and enjoy!
Let me know what you think in the comments below!