Appetizer/ Entertaining/ Vegetarian

Buffalo Cauliflower Dip with Fresh Herbs

January 28, 2020
baked buffalo cauliflower dip with tortilla chips and chives

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. 

ingredients for buffalo cauliflower dip (cauliflower, herbs, cream cheese, yogurt, blue cheese, shallots, hot sauce)

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.

chopped cauliflower and shallots on sheet pan ready to roast

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.

roasted cauliflower and shallots on sheet pan

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.

sauce for buffalo cauliflower dip

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.

buffalo cauliflower dip in baking dish, ready for oven

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.

Baked Buffalo Cauliflower Dip

Ingredient Tips

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:

buffalo cauliflower dip close up with carrot stick
Buffalo Cauliflower Dip with Fresh Herbs

Buffalo Cauliflower Dip with Fresh Herbs

Yield: Serves 5
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Buffalo Cauliflower Dip gives you all your favorite hot wings flavors in vegetarian form. Cauliflower and shallots are roasted, then baked in a creamy hot sauce lightened with fresh herbs.

Ingredients

  • 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

Instructions

    1. Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
    2. Slice cauliflower head in half, then cut out the core from each side. Chop the remaining cauliflower into small florets.
    3. Peel shallots and chop.
    4. Toss cauliflower and shallots with olive oil, and season with salt and pepper.
    5. Place in a single layer on a parchment paper-lined baking sheet.
    6. 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.
    7. Meanwhile, with a hand mixer or stand mixer, blend cream cheese, greek yogurt, hot sauce, and garlic powder until smooth. Stir in herbs.
    8. 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.
    9. 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.
    10. Garnish with chopped chives.
    11. Serve with celery sticks, carrot sticks, bell pepper slices, or tortilla chips.

Notes

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.

Share and Enjoy !

0Shares
0 0 0

You Might Also Like

  • Jeff the Chef
    January 29, 2020 at 4:35 am

    This looks extraordinary, and I love that it’s vegetarian. My sister-in-law makes buffalo dip at every family get-together. I can’t ge enough of it. However I especially love the way you presented yours. It’s gorgeous. (I won’t tell my sister-in-law that hers isn’t quite as pretty … or who knows, maybe I’ll let it slip out!)

    • Chef Molly
      January 31, 2020 at 12:37 pm

      Ha! Thanks! Yes, it’s definitely a classier presentation than your usual buffalo chicken dip. 😂 Same great flavors though!

  • Alexandra @ It's Not Complicated Recipes
    January 30, 2020 at 8:26 am

    I love the sound of this, Molly! I love cauliflower, and I think it would make such a great dip base with those lovely buffalo sauce flavours. Thanks for sharing this!

    • Chef Molly
      January 31, 2020 at 12:38 pm

      It really is! That buffalo sauce is so yummy, and adding cauliflower makes it almost healthy. 🙂