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Cauliflower Buffalo Dip

Cauliflower haters fear not! You will not be overpowered by cauliflower with this delicious, spicy cauliflower buffalo dip.

I made this to take to a BBQ and I knew that there would be a vegan guest there. So I decided to up my appetizer game, by bringing a version of the dip that she could also enjoy.

Simply leave out the cream cheese for a delightful vegan version, and maybe add a bit more tahini.

I made it quite spicy that time – so adjust according to your spice preference.

I added the turmeric just to increase the health benefits and add some colour.

 

Spicy Cauliflower Buffalo Dip - A game day pleaser for sure! Vegan and non-vegan versions. A healthy twist on a classic without sacrificing flavour! #buffalodip #healthy #vegan #glutenfree #healthyrecipes #heymommy Click To Tweet

AuthorHeyMommy

Cauliflower Buffalo Dip is gluten free and vegan, packed with the goodness of cauliflower, transforming a classic dip into a healthy alternative.

cauliflower buffalo dip

Yields1 Serving

 1 Cauliflower
 ¼ cup Buffalo Sauce
 3 cloves of garlic
 1 tbsp tahini
 3 tbsp nutritional yeast
 250 g cream cheese (omit for vegan version)
 Shredded cheese for melting on top
 dash turmeric

1

Wash and chop cauliflower into florets. Add to boiling, salted water and cook until just soft. Drain and allow to cool for 5-10 minutes.

2

Vegan version: In a food processor, pulse garlic cloves. Add cooked cauliflower and pulse until almost a pureed texture. Add salt, pepper and turmeric to taste, tahini and nutritional yeast. Pulse again. Add your favourite hot sauce. I love the Franks Buffalo for this dish. More or less depending on how spicy you like it. Pulse again, scraping sides, until smooth.

3

For a non-vegan and creamier option, add cream cheese while blending. And top with shredded cheese while baking.

4

Can be served hot or cold, with veggies and your favourite nacho style chip. Blue corn chips are great!

Ingredients

 1 Cauliflower
 ¼ cup Buffalo Sauce
 3 cloves of garlic
 1 tbsp tahini
 3 tbsp nutritional yeast
 250 g cream cheese (omit for vegan version)
 Shredded cheese for melting on top
 dash turmeric

Directions

1

Wash and chop cauliflower into florets. Add to boiling, salted water and cook until just soft. Drain and allow to cool for 5-10 minutes.

2

Vegan version: In a food processor, pulse garlic cloves. Add cooked cauliflower and pulse until almost a pureed texture. Add salt, pepper and turmeric to taste, tahini and nutritional yeast. Pulse again. Add your favourite hot sauce. I love the Franks Buffalo for this dish. More or less depending on how spicy you like it. Pulse again, scraping sides, until smooth.

3

For a non-vegan and creamier option, add cream cheese while blending. And top with shredded cheese while baking.

4

Can be served hot or cold, with veggies and your favourite nacho style chip. Blue corn chips are great!

Cauliflower Buffalo Dip

Change it Up!

Add the classic Ranch or Caesar flavour combination by adding salad dressing or dried Ranch spices. I just personally prefer to stick to the straight up buffalo flavour. Which keeps it lighter and healthier.

Try adding chickpeas and jalapeno.

Shredded chicken turns it into a Buffalo Chicken Dip.

Garnish with diced bell pepper and green onions.

New to nutritional yeast? Nutritional yeast is a deactivated yeast with a nutty, cheesy flavour, and is full of various vitamins and minerals.  Try making fresh salad dressings, sprinkling it on popcorn or this delicious roasted broccoli.

Any other ideas?