Buffalo Cauliflower Dip gives you hot wings flavor in vegetarian form. Cauliflower is roasted, then baked in a creamy hot sauce lightened with fresh herbs.
It’s Super Bowl time! Sadly, in Paris the game starts at 12:30am, so you can bet that I will not be staying up to host a party until 4am. Which is disappointing because our annual Super Bowl party is one of my favorite parties of the year. Typically, my husband makes his famous slow cooker beef and bean chili (literally the only recipe in our household that is his). And guests contribute offerings like my friend Sarah's delicious Buffalo Chicken Dip. This year, with no party to look forward to, I decided to make my own vegetarian take on this dip anyway. And spoiler alert, Buffalo Cauliflower Dip with Fresh Herbs is all kinds of yum. Same flavors as your favorite hot wings, without the bird. We’ll be eating it here in spirit, Super Bowl or no.
Speaking of cauliflower, it really is a miracle vegetable, isn’t it? You can grind it up in a food processor to make a rice substitute or cut it into thick steaks and serve it like, well, a steak. In this recipe, I chop it into small florets, which I roast along with some chopped shallots. Meanwhile, I build a sauce with cream cheese, Greek yogurt, garlic powder, and Frank’s Red Hot sauce. Then I toss those roasted veggies into the sauce along with a handful of fresh herbs and top it with some blue cheese before baking. Tangy hot sauce, creamy Ranch dressing flavors, salty blue cheese—all mixed together in a dip you’re going to love.
How do you make Buffalo Cauliflower Dip with Fresh Herbs?
First, preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Slice a head of cauliflower in half, then cut out the core from each side. Chop each side into small florets. Peel 2 shallots and chop. Toss cauliflower and shallots with 1.5 tablespoons olive oil, and season with salt and pepper. Then place in a single layer on a parchment paper-lined baking sheet.
Roast for 10 minutes, then open the oven and stir cauliflower and shallots. Then roast an additional 5-10 minutes, until cauliflower is tender and starting to brown.
Meanwhile, with a hand mixer or stand mixer, blend 5 ounces of cream cheese, 4 ounces of greek yogurt, and 1/2 teaspoon garlic powder until smooth. Mix 1 tablespoon of hot sauce. Then taste and add more hot sauce depending on how hot you like it. You can even add more than in my recipe, just don’t add so much that the sauce gets too runny.
Stir in several tablespoons of chopped fresh parsley, dill, and chives. Before you add the cauliflower and shallots, take a look at how much sauce you have—if your cauliflower was small, you may have more sauce than you need. If so, scoop out 1/2 cup of the sauce, and stir your cauliflower and shallots in. Then add more sauce as you need it—the cauliflower should be fully incorporated but not be swimming in it. (See photo below.) Spread dip into a shallow baking dish and top with blue cheese crumbles.
Bake for 15-20 minutes, until dip is bubbling and starting to brown. Garnish with a tablespoon of chopped chives. Serve with celery sticks, carrot sticks, bell pepper slices, or tortilla chips.
This recipe includes several ingredients that you can swap out in a pinch.
- Shallots: Try red, white, or yellow onions instead.
- Greek yogurt: Replace with sour cream or even crème fraiche.
- Frank’s Red Hot sauce: Replace with your hot sauce of choice, though Frank’s is a classic!
- Fresh herbs: Any combination will work in this recipe. I chose parsley, dill, and chives because those are the herbs typically used in Ranch dressing. But you could just use 2 herbs instead of three, or use green onions instead of chives. Or go for a different flavor profile and use cilantro instead.
- Blue cheese: Replace with feta cheese if you’d like.
Can I make Buffalo Cauliflower Dip in advance?
Yes, this dip works well for make-ahead. Prep it in advance by roasting the cauliflower and shallots, blending the cream cheese mixture, and assembling the dish for its final bake in the oven. Pop it in the fridge. I’d recommend letting it sit in the fridge no more than 24 hours before baking. When you’re ready to serve, just remove the cauliflower dip from the refrigerator and bake. You may need to add 5 minutes cooking time if the dip goes into the oven refrigerator-cold.
Can I freeze this dip?
Freezing is not recommended with this dish. Any milk or cream-based recipes will separate if frozen. It might taste fine when you defrost and reheat, but the texture and appearance will suffer. It will keep in the refrigerator for at least 3 days after baking however.
What should I serve with Buffalo Cauliflower Dip?
There are so many great options to go with this dip whether you are serving it at a Super Bowl Party or any party. Some of my favorite other party dishes are:
- Charred Tomatillo and Red Onion Guacamole
- Old Bay Shrimp with Dipping Sauce
- Antipasto Stromboli
- Baked Brie with Fig Jam
- Smoked Salmon Potato Chips with Everything Bagel Seasoning
- Red Radish Crostini with Lemon Ricotta
- 1 head of cauliflower (about 1.5 lbs)
- 2 small shallots (2 oz)
- 1.5 T. olive oil
- 5 oz cream cheese, softened
- 4 oz Greek yogurt
- 1.5 oz Frank’s Red Hot sauce, or whatever hot sauce you prefer
- 1/2 t. garlic powder
- 2 T. chopped fresh dill
- 3 T. chopped fresh parsley
- 2 T. chopped fresh chives, plus more for garnish
- 1/4 c. (1.8oz) blue cheese, crumbled
- kosher salt
- freshly ground black pepper
- Celery sticks, carrot sticks, bell pepper slices, or tortilla chips, to serve
- Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Slice cauliflower head in half, then cut out the core from each side. Chop the remaining cauliflower into small florets.
- Peel shallots and chop.
- Toss cauliflower and shallots with olive oil, and season with salt and pepper.
- Place in a single layer on a parchment paper-lined baking sheet.
- Roast for 10 minutes, then open the oven and stir. Then roast an additional 5-10 minutes, until cauliflower is tender and starting to brown.
- Meanwhile, with a hand mixer or stand mixer, blend cream cheese, greek yogurt, hot sauce, and garlic powder until smooth. Stir in herbs.
- Before you add the cauliflower and shallots, take a look at how much sauce you have—if your cauliflower was small, you may have more sauce than you need. If so, scoop out 1/2 cup of the sauce, and stir your cauliflower and shallots in. Then add more sauce as you need it—the cauliflower should be fully incorporated but not be swimming in it.
- Spread into a shallow baking dish and top with blue cheese crumbles. Bake for 15-20 minutes, until dip is bubbling and starting to brown.
- Garnish with chopped chives.
- Serve with celery sticks, carrot sticks, bell pepper slices, or tortilla chips.
You can adjust the heat by changing how much hot sauce you add. Go a little lighter on the hot sauce for something not as spicy, or add more for more spice.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 507mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 8g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.