Buffalo Cauliflower Dip
User Reviews
5
Buffalo Cauliflower Dip
Description
Buffalo Cauliflower Dip combines cauliflower florets cooked gently in a skillet until tender and slightly broken down, then mixed thoroughly with cream cheese, sour cream, and a half cup of hot sauce for a spicy kick. The mixture is topped with shredded cheddar cheese and baked at 375°F until the cheese melts and the dip bubbles around the edges. Optional broiling can create a browned, crispy top. Garnishing with finely chopped chives and green onions adds freshness and color to the dish.
The dip achieves a smooth, creamy texture from the dairy and melted cheese, contrasting with the softness of the cooked cauliflower, while the hot sauce provides a moderate heat level characteristic of buffalo-flavored dishes. This dip serves well warm, making it suitable for casual gatherings or as a snack paired with vegetables or crackers.
For preparations without an oven-proof skillet, the cauliflower mixture can be cooked on the stove then transferred to a casserole dish to bake. Adjusting water added during steaming ensures the cauliflower cooks evenly without becoming watery, maintaining the right texture for mixing. Broiling at the end is optional but recommended for those who enjoy a crispy top layer.
Ingredients
- 1 cauliflower 4 cups of florets, head
- ¼ cup water 60ml
- 8 oz cream cheese cubed and softened (225g)
- 1 cup sour cream or plain yogurt (300g)
- ½ cup hot sauce I use Frank’s, or more if you like it hot
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cheddar cheese 100g, freshly shredded
To garnish (optional)
- chives chopped
- green onions chopped
Instructions
- Preheat the oven to 375F / 190C.
- Add the cauliflower florets and water to a skillet over a medium-high heat. Cover with a lid and cook for about 7-10 minutes, stirring occasionally, or until soft, adding more water as needed to steam the cauliflower.
- Pour away any excess water. Gently ‘pull’ the cooked cauliflower by tearing it apart slightly with two forks, then place the pan back onto the heat and cook for a few minutes to evaporate any moisture.
- Stir in the cream cheese, sour cream, hot sauce, salt and pepper and then sprinkle the cheese on top.
- Place the pan into the oven and bake for 15 minutes or until bubbling around the edges and the cheese has melted.
- If desired, brown the top under the broiler for a few minutes.
- Serve warm with the chives and green onions on top.
Notes
- Cut cauliflower into smaller pieces to speed steaming time.
- Add water gradually during steaming to prevent burning and ensure cauliflower cooks fully.
- Broil briefly at the end for a crispier cheese topping; watch carefully to avoid burning.
- If no oven-proof skillet is available, transfer the dip to a casserole dish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 825mg | 34% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 61mg | 68% |
| Calcium | 180mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
