Buffalo Cauliflower Dip
Joel Gamoran's Hot Thai Wings, Gartlic & Soy Sauce Guac, Boston Nachos, New England Crockpot Chili, Cauliflower Buffalo Dip
Nathan Congleton / TODAY
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Rating:
2.8166666 (60 rated)
Servings:
4-6

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

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

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.

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