Cauliflower Buffalo Dip is gluten free and vegan, packed with the goodness of cauliflower, transforming a classic dip into a healthy alternative.
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.
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.
For a non-vegan and creamier option, add cream cheese while blending. And top with shredded cheese while baking.
Can be served hot or cold, with veggies and your favourite nacho style chip. Blue corn chips are great!