Buffalo Cauliflower Dip

By Ali Slagle

Buffalo Cauliflower Dip
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
30 minutes
Rating
5(2,100)
Comments
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The most negotiable part of Buffalo wings, it turns out, are the wings. Buffalo crudités can be just as crisp, Buffalo chicken dip just as tangy, and Buffalo cauliflower dip just as spicy and alluring. The whole dip — from caramelizing cauliflower to stirring together the creamy hot sauce base and baking on the generous layer of cheese — is made in one pan. You can bring the pan right to the table with dippers of choice and watch it disappear. Just because classic dishes are made a certain way — and Buffalo wings have a cult following, no doubt! — don’t be afraid to riff on them once in awhile. That's how new classics are made.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.

  3. 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.

  4. Step 4

    Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.

  5. 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.

  6. Step 6

    Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

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Ratings

5 out of 5
2,100 user ratings
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Comments

Karisa

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.

Jess

(*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.

Melissa English

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.

Christina

Delicious! Made it for a group who would never had thought that they'd like something with cauliflower. I made it a few hours ahead (without topping with scallions and blue cheese), put it in the fridge, and then just popped it in the oven when my guests arrived. Baked for 20 min at 375, pulled it out and added scallions and blue cheese.

Jennie

Tried this with just cheddar, and with cheddar + blue cheese, and it's much better with the blue cheese addition--more dimensional and interesting. Used frozen riced cauliflower which I do NOT recommend--while easy, the riced cauliflower has zero flavor, whereas actual roasted cauliflower is incredibly delicious and would have added a whole extra flavor element. I also think a green topping is non-negotiable--again, important added dimension.

dave

This is always a hit and everyone wants the recipe! I make one change- leaving off the bleu cheese since not everyone is a fan.

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