Buffalo Cauliflower Dip
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups)
- 1tablespoon olive oil
- Kosher salt and black pepper
- 2tablespoons unsalted butter
- ½cup Buffalo-style hot sauce, such as Frank’s
- 4ounces cream cheese, cut into pieces and softened (about ½ cup)
- ¼cup sour cream
- ½cup freshly shredded Cheddar (about 2 ounces)
- ¼cup crumbled blue cheese (about 1 ounce)
- 1½teaspoons finely chopped chives or scallions, or to taste
- Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving
Nutritional analysis per serving (6 servings)
228 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
- Step 2
Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
- Step 3
Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
- Step 4
Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
- Step 5
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes.
- Step 6
Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.
Private Notes
Comments
(*Diving in with modifications but really love this recipe!). Double the cali, zero cheddar, err on the side of restraint with the sour cream and cream cheese. Cancel hot wings.
I've made this several times. It's super good. I just recently tried it with cauliflower rice (it's all I had), and it's a game changer. So fast to pull together and almost more delightful. 5/5 either way.
One of our favorites! I agree with more towards 2-3 Oz cream cheese to cut thr richness a bit, but the butter is important to flavor and consistency. Texas Pete perfect.
Can this be made ahead -- party tomorrow night?
The amount of times my husband and I have indulged in this dish is absurd. I never regret it. Try it. Share it with everyone you love.
I wouldn't change a thing, made as written and it was delicious. I have a ton of leftovers since three were only two of us. Planning on adding chunked cooked chicken, shrimp and cooked rice, then stuffing poblanos for a stuffed pepper wannabe.
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