A vegetarian take on the game day favourite, buffalo dip, Cauliflower Buffalo Dip is low carb but equally indulgent.
Much like our Warm Broccoli Cheese Dip recipe and Vegan Spinach and Artichoke Dip, we don’t believe picnic dips have to always be cold. Warm dips make great picnic appetisers for fall picnics and warming additions to a winter picnic menu. They can also take centre stage as the main dish.
You Might Also Like: We’ve got loads more delicious picnic dip recipes here, including both hot & cold dips for every season.
Made with fresh riced cauliflower, this recipe works well as a starter with fresh bread, crackers, tortilla chips or veggies sticks. Or, serve it as the centrepiece on a winter picnic charcuterie 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.
Want More Picnic Ideas with Cauliflower? Try our hearty Cauliflower Salad or our Low Carb Cauliflower Hash Browns for a great picnic brunch idea or appetiser.
Tip: If transporting this warm cauliflower dip to a picnic, store it in a thermal food container to keep it warm and smooth. Or use an insulated lasagna carrier and transport it in the original baking dish. We give you tips for keeping food warm for a picnic here.
Recipe Variations
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
Ingredients
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 shredded mozzarella cheese
- 3 chopped green onions - shallots or scallions
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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 pieces aside.
- 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 a 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 all the ingredients are 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.
- Once mozzarella has melted, remove from heat and serve warm.
Notes
Recipe Tips
- You must cook the cauliflower until it is tender and the liquid has reduced before adding the rest of the ingredients; If you rush this step, the resulting dip will be watery.
To Serve
- tortilla chips
- carrots, celery, red bell pepper sticks
- crackers
- fresh bread
Recipe Variations
This is a very customisable dip. The cauliflower and the 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
Storage
- Keep leftovers in an airtight container in the fridge for up to 7 days.
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.
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.
- We recommend heating in an oven-safe dish with a storage lid, such as pyrex dishes and transport in an insulated lasagna lugger. See our tips for keeping picnic food warm here.
Nutrition
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