Buffalo Cauliflower Dip
Prep Time
10 mins
Cook Time
35 mins
Make this piping hot, perfectly melty buffalo cauliflower dip with lots of hot sauce, green onions, and parsley for your next gathering. A certain football game is optional – celery and crispy toasts are not.
I recommend the full 1/2 cup of hot sauce – cut back to 1/4 cup for a milder, more kid-friendly dip.
Recipe Type:
Appetizer
Keyword:
Buffalo Cauliflower Dip
Makes: 6 servings
Ingredients
- 8 ounces cream cheese, softened and cut into 4 pieces
- 1 medium head cauliflower, (about 2 pounds) cut into small, 1/2-inch florets
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon Diamond Crystal kosher salt (halve if using another salt)
- 1/4 teaspoon ground cayenne, more to taste
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or granules
- 1/2 cup sour cream
- 1/4 to 1/2 cup Frank's hot sauce, or sub your preferred vinegar-based hot sauce
- Zest of 1 lemon
- 1 cup shredded cheddar cheese
- 4 green onions, sliced thin
- 2 tablespoons minced parsley
- Buttered toast points and celery sticks, for serving
Instructions
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An hour or so ahead of time, set out the cream cheese to soften.
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Preheat oven to 450 degrees F.
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On a baking sheet, toss to combine the cauliflower, olive oil, salt, and cayenne. Roast, flipping once, 15 - 20 minutes, or until cauliflower have crisp, golden edges.
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Meanwhile, heat an 8- or 9-inch cast iron or other skillet over medium-high heat. Melt the butter, add the shallots, and fry for 2 - 3 minutes. Fold in onion and garlic powder. Remove the pan from heat and set aside to cool slightly.
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Once pan has cooled a bit, add the cream cheese (it may sizzle a little) and stir. Fold in the sour cream, hot sauce, roasted cauliflower, and lemon zest. (No need to over mix.) Top with the cheddar.
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Bake dip 12 - 15 minutes, or until cheese is melted and just starting to bubble.
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Top with green onions and parsley. Serve right away with toast points and celery sticks.