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Buffalo Cauliflower Dip

SERVINGS
4-6
RATE THIS RECIPE
(64)
Joel Gamoran's Hot Thai Wings, Gartlic & Soy Sauce Guac, Boston Nachos, New England Crockpot Chili, Cauliflower Buffalo Dip
Joel Gamoran's Hot Thai Wings, Gartlic & Soy Sauce Guac, Boston Nachos, New England Crockpot Chili, Cauliflower Buffalo DipNathan Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(64)

Ingredients

  • 1 head cauliflower, broken into florets
  • 2 teaspoons vegetable oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons butter, melted
  • 1/4 cup mild hot sauce, such as Frank's RedHot
  • 1/2 cup sour cream
  • 2 tablespoons crumbled blue cheese
  • Celery leaves, roughly chopped
  • Baby carrots, celery sticks and radishes, for dipping
  • Chef notes

    This dip takes all the spicy, tangy flavor of buffalo wings and turns them into a better-for-you — but still delicious — appetizer.

    Preparation

    1.

    Preheat oven to 425°F.

    2.

    Toss the cauliflower, vegetable oil, salt and pepper on a baking sheet. Place in the oven and roast until browned and tender, about 30 minutes.

    3.

    While the cauliflower is still warm, place in a food processor with the butter and hot sauce and process for about 8 pulses, chopped just fine enough to hold together (it will look sort of like tuna salad).

    4.

    Scrape into a serving bowl. Stir in the sour cream and top with crumbled blue cheese and chopped celery leaves. Serve with veggies for dipping.