Cauliflower Buffalo Dip

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A gorgeously indulgent vegetarian version of the classic buffalo dip, this cauliflower buffalo dip recipe is low-carb, super satisfying, and slightly spicy. This warming dip is a game day classic, but it also makes a great fall and winter picnic appetiser.

Prep Time25

Total Time25

Course: Picnic Food

Cuisine: Appetizer

Servings: Cups

Calories: 756kcal

Author: Kate O'Malley

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 Green Scallions Chopped
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 ends 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 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