Buffalo Cauliflower Dip
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5.0
15 reviews
Excellent
Buffalo Cauliflower Dip
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Buffalo cauliflower dip is a great appetizer for any occasion. Inspired by Trader Joe's vegan buffalo dip, this recipe is also made with ingredients like carrots, cauliflower, and pumpkin seeds, but it tastes so rich no one will know it's dairy-free and made with veggies! Yield: makes about 3 cups; serves 6 to 8 as an appetizer
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Ingredients
- 12 ounces cauliflower rice, frozen or fresh or ½ large head of cauliflower, processed into riced texture; about 3 cups
- 2 small carrots, peeled and diced about ½ cup
- ½ cup chopped red onion about ½ of a medium onion
- 2 large cloves garlic, minced
- ½ cup Frank's Red Hot Original Hot Sauce, or more to taste for extra spicy dip use up to ¾ cup!
- 2 tablespoons oat flour
- ½ cup plain, unsweetened non-dairy yogurt (tap for recipe) or sour cream
- 2 tablespoons nutritional yeast, optional
- 3 tablespoons lime juice
- heaping ¼ teaspoon dried dill, optional
- up to ½ cup water
- ½ cup raw pumpkin seeds
- 2 teaspoons rice vinegar, optional
- ⅓ cup chopped fresh cilantro plus more for serving
For serving:
- crumbled vegan feta or blue cheese, optional
- tortilla chips and/or crackers
- Carrot and 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 hot buffalo dip, transfer the mixture from the food processor to a small 1-quart baking dish. Top with shredded vegan cheese or homemade vegan mozzarella, and bake in preheated 375 degree oven for 15 minutes or until piping hot. Tip: if using store-bought shredded vegan cheese, cover the dish tightly with foil to help it melt.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days. Enjoy the leftovers cold as a dip or spread. It's also great on salad!
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
4g
(6%)
Cholesterol
0mg
(0%)
Fiber
-2g
(-8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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