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.
Planning a game day celebration and need a vegetarian offering? This Buffalo Cauliflower Dip with Fresh Herbs has got you covered, and spoiler alert, it's all kinds of yum. Same flavors as your favorite hot wings, without the bird. Tangy hot sauce, creamy Ranch dressing flavors, salty blue cheese—all mixed together in a dip you’re going to love.
Why Make This Recipe?
- Easy to make: Roast the cauliflower, make a sauce with cream cheese, Greek yogurt, garlic powder, and Frank’s Red Hot sauce, then add herbs and blue cheese, and bake. This recipe is easy to pull together, but has huge flavor. You won't even miss the chicken!
- Fresh herbs add a light, delicious touch: Unlike most buffalo chicken dip recipes, this recipe includes several fresh herbs. They play off the blue cheese and hot sauce beautifully, adding new flavor to a classic dish.
- Can be prepared in advance: This dish is perfect for those of you who want to get the bulk of the cooking done way before the party. Get the dip prepared and ready to bake, then pop it in the oven when guests arrive!
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.
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, ½ cup of greek yogurt, and ½ teaspoon garlic powder until smooth. Mix in 1 tablespoon of hot sauce. Then taste and add more hot sauce depending on how hot you like it.
Stir in cauliflower, and several tablespoons of chopped fresh parsley, dill, and chives. 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 this vegetarian buffalo chicken dip with celery sticks, carrot sticks, bell pepper slices, or tortilla chips.
🧐 Recipe FAQs
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.
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.
👩🍳 Expert Tips
Pay attention to the size of your cauliflower. 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 ½ 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 above.)
Add extra hot sauce if you'd like. You can even add more than what's called for in my recipe. The only thing to watch out for is that you don’t add so much that the sauce gets too runny.
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 just upping your game at home. Some of my favorite other party dishes are:
Or check out my Appetizer Recipes page for more.
If you try this Buffalo Cauliflower Dip recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
- 1 head of cauliflower (about 1 ½ pounds)
- 2 small shallots (2 ounces)
- 1 ½ tablespoons olive oil
- 5 ounces cream cheese, softened
- ½ cup (4 ounces) Greek yogurt
- 3 tablespoons (1 ½ ounces) Frank’s Red Hot sauce, or whatever hot sauce you prefer
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives, plus more for garnish
- ¼ cup (1.8 ounces) 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 ½ 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.
To make this dish ahead of time, prepare through step 8, spread into shallow baking dish, then refrigerate. When ready to serve, top with blue cheese crumbles and bake.
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.