Buffalo Cauliflower Dip
User Reviews
5
Buffalo Cauliflower Dip
Description
Buffalo Cauliflower Dip starts by simmering riced cauliflower with diced carrot, onion, garlic, and hot sauce until vegetables soften. Oat flour is stirred in to thicken, then the mixture is cooled and combined with non-dairy yogurt, nutritional yeast, lime juice, and dill to add flavor complexity. Toasted pumpkin seeds are finely processed and blended with the cauliflower mixture until creamy. Additional hot sauce or rice vinegar can be adjusted to taste. This preparation creates a thick, tangy, spicy dip reminiscent of buffalo sauce but centered on vegetables.
This dip can be served chilled with chips, crackers, or fresh vegetable sticks like celery and carrot for dipping. For a hot version, it can be baked with vegan cheese melted on top for about 15 minutes. Stored in an airtight container, leftovers keep up to five days and can be eaten cold as a spread or dip or warmed as desired.
Ingredients
- 12 ounces cauliflower rice or ½ large head of cauliflower, processed into riced texture; about 3 cups, frozen or fresh
- 2 small carrot about ½ cup, peeled, diced
- ½ cup onion about ½ of a medium onion, red, chopped
- 2 large cloves garlic minced
- ½ cup hot sauce for extra spicy dip use up to ¾ cup!, Frank's Red Hot Original, or more to taste
- 2 tablespoons oat flour
- ½ cup Non-Dairy yogurt or sour cream, plain, unsweetened
- 2 tablespoons nutritional yeast optional
- 3 tablespoons lime juice
- heaping ¼ teaspoon dill dried, optional
- up to ½ cup water
- ½ cup pumpkin seeds raw
- 2 teaspoons rice vinegar optional
- ⅓ cup cilantro plus more for serving, chopped, fresh
For serving:
- vegan feta crumbled, or blue cheese, optional
- tortilla chips
- crackers
- carrot sticks
- celery sticks
Instructions
- In a large saute pan combine the riced cauliflower, carrot, onion, garlic, and hot sauce. Bring to a simmer. Stirring occasionally, cook for about 15 minutes or until the veggies are softened. If it starts to look dry add a splash of water.
- Add the oat flour, stir well, and cook for 2 to 3 minutes.
- Remove from heat, and stir in the yogurt, nutritional yeast, lime juice, dill, and ¼ cup water. Set aside for a few minutes to cool.
- In a large food processor with an S blade (I use a 14-cup Cuisinart), process the pumpkin seeds for about 10 seconds or until finely chopped.
- Spoon the warm cauliflower mixture into the food processor. Let it run for about 15 seconds, then check the consistency. Taste and decide whether to add the rice vinegar and/or more hot sauce. (We like it with ½ cup + 2 tablespoon hot sauce.)
- Add more water (about ¼ cup) and process again until the dip is creamy. Feel free to add 2 to 3 tablespoons olive oil or a neutral-tasting oil like avocado if you prefer a richer dip. Note: the dip is meant to have some texture from the veggies and seeds. We're not trying to get it completely smooth.
- Add the cilantro to the food processor and pulse to incorporate.
- Transfer to a serving bowl or storage container, and refrigerate until cool, 1 to 2 hours. Garnish as desired and serve with tortilla chips and raw veggies for dipping. See Notes for baked option.
Notes
- For a hot dip, bake with shredded vegan cheese at 375°F for 15 minutes, covering with foil to melt evenly.
- Store leftovers in an airtight container in the refrigerator for up to five days; dip can be enjoyed cold or reheated.
- If needed, add more hot sauce or rice vinegar during blending to balance the flavor and heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Fiber | -2g | -8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
