This Buffalo Cauliflower Dip is a tasty meatless version of my favorite dip…and a great way to eat your veggies, too!
Last year I decided to make a Buffalo Cauliflower Dip to bring to my Fantasy Football Draft because the host, my friend Jen, is a vegetarian. It was surprisingly delicious and I got asked several times for the recipe.
And then, you know, life happened and I forgot about this dip until just recently.
I made it again last week and shared a photo of this Buffalo Cauliflower Dip on Instagram and asked who would be interested in the recipe.
I thought I would get more resistance. Especially from the Buffalo Chicken Dip purists of the world.
But, no…in fact, almost 90% of people who answered the poll wanted the recipe! Go Cauliflower!
How to make Cauliflower Buffalo Dip
This dip couldn’t be easier to make, too, and it uses just a few ingredients.
The first step to this delicious dip is to cut your cauliflower super tiny, sprinkle with salt and garlic powder, and roast in a 425 degree oven for about 20-25 minutes, or until it’s tender and begins to char.
Then mix your cauliflower with plain Greek yogurt, cottage cheese, blue cheese, and hot sauce. Then top with some shredded cheddar cheese. Bake at 425 again for ten minutes, and then broil your cheese at the end.
Grab some homemade tortilla chips or carrots and celery and enjoy!
I DON’T LOVE BLUE CHEESE…WHAT CAN I SUB FOR THIS?
Lol- I talked at length about the great Blue Cheese debate in my Zucchini Boat post, so I won’t get into here. Just use more cheddar, goat cheese, or even mozzarella in it’s place and you are all good!
IS THERE A SUB FOR COTTAGE CHEESE?
Guys, I promise you will NOT taste the cottage cheese – it just makes the Buffalo mixture nice and creamy, without using cream cheese. This is a little trick I learned from my friend Stephanie from the Foodie and the Fix back when she posted this makeover Spinach and Artichoke Dip!
What can I serve this Buffalo Cauliflower Dip with?
I love making homemade tortilla chips to to use as dippers for this veggie forward dip. But why not double your veggies and use celery, carrots, or mini bell peppers as dippers? You can even stuff your dip into mini bell peppers like in this Heathy Buffalo Chicken Dip Stuffed Peppers recipe.
Can I add chicken to this Buffalo Cauliflower Dip?
Of course! If you can swap out half the cauliflower for some chicken or double the recipe and add a pound of chicken. This would be ideal for a large gathering or for meal prep!
Looking for more Buffalo Dip Deliciousness? Check out these posts – you can swap cauliflower instead of chicken for any one of them!
Healthy Buffalo Chicken Taquitos [Instant Pot | Air Fryer]
Buffalo Chicken Zucchini Boats [21 Day Fix | Weight Watchers]
21 Day Fix Buffalo Chicken Pizza
21 Day Fix Instant Pot Buffalo Chicken Chili
Heathy Buffalo Chicken Dip Stuffed Peppers [Instant Pot | Air Fryer | Oven]
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Buffalo Cauliflower Dip
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-8 Servings 1x
- Category: Dip
- Method: Oven
- Cuisine: American
Description
This Buffalo Cauliflower Dip is a tasty meatless version of my favorite dip…and a great way to eat your veggies, too!
Ingredients
- 1 head of cauliflower (should be about 4 cups chopped)
- salt
- garlic powder
- olive oil spray
- ⅔ cup of 2% plain Greek yogurt (I love Fage brand)
- ⅓ cup of small curd cottage cheese (I love Friendship whipped brand)
- 1/3 cup of hot sauce
- 1/3 cup of blue cheese
- 1/2 cup of sharp cheddar cheese
- garnish – green onion
Instructions
- Preheat oven to 425.
- Wash and dry cauliflower and then cut florets into tiny pieces. You want them larger cauliflower rice, but smaller than typical florets.
- On a parchment lined baking sheet, lay florets in a single layer and spray with olive oil spray and sprinkle with salt and garlic powder. Roast for 20-25 or until cauliflower begins to brown. Remove from oven.
- Mix Greek yogurt, cottage cheese, hot sauce, blue cheese, and 2 T of cheddar cheese in an oven safe bowl, then carefully fold in cauliflower. Top dip with the remaining cheddar cheese.
- Place bowl back in the oven and increase temp to 450. Allow cheese to brown and bubble before removing, broiling at the end if desired.
- Garnish with green peppers and enjoy with veggie dippers or homemade tortilla chips!
Notes
21 Day Fix Containers: 4 servings – 1/3 Red, 1/2 Blue, 1 Green per serving; 8 servings – 1/6 red, 1/4 blue, 1/2 green per serving
WW points: Purple – 4 servings = 3 points, 8 servings = 2 points; Blue – 4 servings = 3 points, 8 servings= 2 points; Green– 4 servings = 3 points, 8 servings = 2 points
Nicole says
Made this for my family tonight. They grudgingly tried it and then wiped the bowl clean! I should’ve made a double batch. They had theirs with tortilla chips and I had mine with carrots and celery and it was so satisfying, I don’t even need to eat dinner. Already forwarded the recipe to a friend and told her all about your blog
Nancylynn says
That is the best compliment! Thank you!
Brittany says
Do you think it would be possible to use frozen cauliflower florets to make this?
Nancylynn says
Yes! But I would still roast them first!
Jocelyn says
I can honestly say each time I make this dip I’m shocked all over again by how good it is. This is coming from a junk food addict.
★★★★★
Nancylynn says
This made my entire day ❤️ Thank you Jocelyn!!!!