This Cauliflower Buffalo Dip is a vegetarian take on the game-day favorite, Buffalo Dip. It might be a healthier version, but it is equally indulgent.
Like my Broccoli Cheese Dip and Vegan Spinach and Artichoke Dip, I don’t believe picnic dips have to always be cold.
Warm dips make great picnic appetizers for fall picnics and warming additions to a winter picnic menu. They can also take center stage as the main dish.
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Why This Recipe Works
Made with fresh riced cauliflower, this recipe works well as a starter with fresh bread, crackers, tortilla chips, or veggie sticks. You can also serve it as the centerpiece on a charcuterie dip board or a larger crudité platter.
It is hearty enough to be the main dish, especially when served with crusty bread, smoked meats, cheeses or assorted light picnic finger foods.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
This dip is very customisable. The cauliflower and buffalo sauce are the key ingredients, however, you can add or take any of the others. For example, you can switch out the following ingredients:
- Ranch dressing with ranch seasoning (1 to 2 tbsp)
- Shredded mozzarella with shredded cheddar cheese
- Sour cream with natural greek yoghurt
Step by Step Instructions
Step 1: Heat olive oil in a skillet. Add the white and light green part of the onion chopped into slices and sauté for 1-2 minutes until the onion is soft. Keep the dark green ends aside for garnish.
Step 2: Chop the cauliflower into florets and process it until it has the consistency of rice. You can use a food processor or a grater on medium thickness.
Add the cauliflower rice to the pan with the sautéd green onion. Stir over medium heat until the cauliflower is tender. Any liquid it releases will reduce and turn lightly golden – this will take around 10 to 15 minutes, depending on the amount of cauliflower you have.
Step 3: Add the cream cheese, salt, and ground black pepper. Stir over medium to low heat until well combined.
Step 4: Add the sour cream, buffalo sauce, ranch dressing, the dark green part of the green onion, and shredded mozzarella cheese. Mix well to combine.
Step 5: Adjust salt and buffalo sauce to taste. Continue to stir until the mozzarella has melted.
Step 6: Remove from the heat and serve warm. If taking it to a picnic or party, give it a quick heat before leaving and transport it in a thermal container.
Expert Tips
- Cauliflower: Cook the cauliflower until tender and the liquid has reduced before adding the rest of the ingredients. If you rush this step, the resulting dip will be watery.
- Buffalo Sauce: For authentic flavor, use a high-quality buffalo sauce like Frank’s RedHot. Adjust the amount to control the heat level to your preference.
- Freezing and Reheating: If you have leftovers, store them in an airtight container and freeze for up to three months. Reheat in the oven or on the stovetop to maintain the best texture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 7 days.
- Consistency: If you prefer a smoother dip, pulse the cauliflower in a food processor until it reaches your desired consistency. This helps create a more uniform texture throughout the dip. If you prefer a more rustic dip, rough chop the cauliflower florets.
- To Reheat: To reheat the dip over the stove, use a pot or a skillet over low – medium heat, stirring regularly so it doesn’t stick to the bottom. To reheat in the oven – Place in an oven-safe tray and heat at 400F | 204C for 8-10 minutes. Or until the cheese starts to bubble.
Tip: Store this dip in a thermal food container to keep it warm when transporting it to a picnic. Or use an insulated lasagna carrier and transport it in the original baking dish. For more ideas, see my tips for keeping food warm for a picnic.
Helpful Accessories for Transporting Warm Dips
Related Recipes
Did you try this Cauliflower Buffalo Dip?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Cauliflower Buffalo Dip
Ingredients
- 1 head cauliflower
- 8 oz cream cheese
- 1 cup sour cream
- ⅓-½ cup buffalo Sauce - like Frank’s Hot Buffalo Sauce. Alter according to taste.
- 1 cup ranch dressing
- 1 cup mozzarella cheese - shredded
- 3 spring onions - chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat olive oil in a skillet. Add the onion's white and light green part chopped into slices and sauté for 1-2 minutes until the onion is soft. Keep the dark green ends aside for garnish.
- Chop the cauliflower into florets and process it until it has the consistency of rice. You can use a food processor or a grater on medium thickness.
- Add the cauliflower rice to the pan with the sautéd green onion. Stir over medium heat until the cauliflower is tender. Any liquid it releases will reduce and turn lightly golden – this will take around 10 to 15 minutes, depending on the amount of cauliflower you have.
- Add the cream cheese, salt, and ground black pepper. Stir over medium to low heat until well combined.
- Add the sour cream, buffalo sauce, ranch dressing, the dark green part of the green onion, and shredded mozzarella cheese. Mix well to combine.
- Adjust salt and buffalo sauce to taste. Continue to stir until the mozzarella has melted.
- Remove from the heat and serve warm. If taking it to a picnic or party, give it a quick heat before leaving and transport it in a thermal container.
Notes
- Ranch dressing with ranch seasoning (1 to 2 tbsp)
- Shredded mozzarella with shredded cheddar cheese
- Sour cream with natural greek yogurt
Recipe Tips
- Cauliflower: Cook the cauliflower until tender and the liquid has reduced before adding the remaining ingredients. If you rush this step, the resulting dip will be watery.
- Buffalo Sauce: Use a high-quality buffalo sauce like Frank’s RedHot for authentic flavor. Adjust the amount to control the heat level to your preference.
- Freezing and Reheating: If you have leftovers, store them in an airtight container and freeze for up to three months. Reheat in the oven or on the stovetop to maintain the best texture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 7 days.
- Consistency: If you prefer a smoother dip, pulse the cauliflower in a food processor until it reaches your desired consistency. This helps create a more uniform texture throughout the dip. If you prefer a more rustic dip, rough chop the cauliflower florets.
To Reheat
- To reheat the dip on the stove, use a pot or a skillet over low—medium heat, stirring regularly so it doesn’t stick to the bottom.
- To reheat in the oven, Place in an oven-safe tray and heat at 400F for 8-10 minutes or until the cheese bubbles.
To Transport Warm to a Picnic or Party
- Heat the dip – in the oven or over the stove as close to departure as possible. Transport the dip in a thermal container or with an insulated cover.
- I recommend heating in an oven-safe dish with a storage lid, such as Pyrex dishes, and transporting in an insulated lasagna lugger. See my tips for keeping picnic food warm here.
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