Vegan Buffalo Chicken Dip (Using Cauliflower)
Serves 8
10 mins prep
50 mins cook
60 mins total
My vegan buffalo chicken dip made with cauliflower is cheesy, rich, creamy and packed with flavor. It's a vegan appetizer made with simple whole food ingredients!
For The Cauliflower
For The Sauce
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Roast Cauliflower
Preheat oven to 450°F / 230°C.
Chop cauliflower and mix with ½ cup hot sauce until fully coated.
Spread out on a parchment lined cookie sheet.
Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).
Lower oven temp to 350°F / 180°C.
Make Sauce
Cook potato and onion by boiling until soft. Drain.
Place all sauce ingredients into a high speed blender and blend until smooth. Then pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.
Put baked cauliflower into the bowl with the sauce and mix well.
Pour into a square baking dish (I used an 8 x 8 inch). Or you can also use smaller baking ramekins or casserole bowls.
Bake at 350°F / 180°C for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.
Enjoy nice and warm with your favorite tortilla chips, celery, veggies or crackers!