This Buffalo Cauliflower Dip features the classic buffalo flavor with tender roasted cauliflower. This version is a meat-free twist on the classic buffalo dip. It's super simple and full of veggies and extra flavor. Top this easy recipe with green onions, serve with chips, crackers, or celery sticks, and watch the entire thing disappear.
If you're a fan of buffalo cauliflower, make these buffalo wings with cauliflower next time. They're the perfect party appetizer and have easy ingredients and classic buffalo wing flavor.
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For more healthy recipes, check out our library of healthy dips or other vegan recipes.
Easy Buffalo Cauliflower Dip
This recipe for buffalo cauliflower dip recipe is just like the classic buffalo chicken dip everyone loves for game day. Instead of chicken, we're using perfectly roasted cauliflower mixed with a creamy sauce that's baked until it bubbles. It's the best dip (loved by veggie lovers and fans of the classic chicken wings)!
It's an easy appetizer to wow even the ones who love another one of our favorite dips: buffalo chicken dip. The taste and texture of this incredible dip are out of this world good. And the best part is the rich and creamy sauce with tender roasted cauliflower.
We always make the chicken version for the Super Bowl and will definitely add this vegan buffalo dip for years to come.
Love spicy Buffalo recipes as much as I do? You have to make these buffalo cauliflower wings or crispy buffalo cauliflower tacos. Then try this sweet and sticky orange cauliflower or cauliflower gratin!
Key Ingredients
Here are the simple ingredients for cauliflower buffalo dip. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Cauliflower head: You can purchase a large head of cauliflower or a large bag of pre-cut cauliflower florets from the produce section.
- Oil: We like olive oil or avocado oil to drizzle on the cauliflower for roasting.
- Spices: Kosher salt, garlic powder, dried dill, dried chives and paprika all combine to make a ranch flavor for the sauce since we aren't using ranch dressing.
- Mayo: If you aren't vegan but want to keep this paleo, Primal Kitchen is our favorite store brand. But because the store-bought is a little pricier, we like to make a paleo mayo recipe at home. It's ready in just 5 minutes! Opt for a vegan mayo at the store to keep it vegan without any eggs. (You can also use sour cream or plain Greek yogurt if you're not following any special diets.)
- Coconut cream: This is the thick cream from the top of a can of full fat coconut milk. You could also use vegan cream cheese. (We like Kite Hill.)
- Lemon juice: This balances out the heat and salt with a little bit of acid.
- Hot sauce: We love to use Frank's Red Hot buffalo sauce, but any hot sauce you love will work.
How to Make Buffalo Cauliflower Dip
The full recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This healthy buffalo cauliflower dip is really easy and these step-by-step instructions will make sure they turn out every time.
Roast the cauliflower
- Preheat the oven to 425°F. Spread the chopped cauliflower florets onto a large baking sheet and drizzle with the olive oil. Toss to coat then sprinkle with kosher salt.
- Roast the cauliflower in the oven for 20-25 minutes, until the cauliflower is tender and starts to char around the edges.
Mix the creamy buffalo sauce
- Mix the mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice, and hot sauce in a large bowl.
- When the cauliflower is done, add it to the bowl and mix it well with the vegan cream sauce to combine.
Bake
- Grease an 8x8 inch baking dish with nonstick spray then pour the mixture into the pan. Sprinkle with shredded cheddar cheese, mozzarella cheese, or blue cheese if desired, or omit to keep it dairy-free. Bake for 20-25 minutes, until it’s heated through and bubbling around the edges. We like to top it with fresh green onions and scallions before serving.
Watch How to Make Vegan Buffalo Cauliflower Dip
What To Serve with Buffalo Cauliflower
You are going to want to have plenty of delicious dippers on hand so serve with this buffalo cauliflower. I like to offer a mix of healthy raw veggies and crunchy things. Try these:
- Celery Sticks
- Sliced Bell Peppers (Use our tips for how to cut a bell pepper.)
- Carrot sticks
- Tortilla Chips
- Pita Chips
- Ritz Crackers
Other great options for healthy dips for your veggies and favorite crackers:
- Paleo ranch dressing
- Sweet potato hummus
- Creamy jalapeno ranch dressing
- Vegan cashew queso (vegan cheese made with raw cashews)
Recipe Tips
- Don't stir the cauliflower while it's roasting until it gets close to 20 minutes. This helps the bottoms extra golden and crispy.
- Make sure you measure the cauliflower and have enough! Without enough cauliflower the dip can end up soupy.
FAQs
The most popular and affordable place to buy it pre-made is Aldi. We've heard it's really good! Primal Kitchen also offers a version that you can purchase on Thrive Market.
There are 13.1 total carbs in one serving of this buffalo cauliflower Dip. However, there are 3.7g of fiber, which means there are 9.4 net carbs in this recipe.
We love the cauliflower florets in this recipe. They break up into slightly smaller pieces as they bake in the oven. However, if you want a smooth dip, add the cauliflower to a high-speed blender or food processor and pulse a few times to break it up after you roast it.
Storing and Reheating
Allow the dip to cool completely to room temperature and store leftover buffalo cauliflower dip in an airtight container in the fridge for up to 3 days. To reheat, place it back in a baking dish and bake at 350°F until warmed and bubbly. I don't recommend freezing this recipe because the consistency and texture will change as it thaws.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Vegan Appetizers
Believe it or not, some of our favorite party appetizers are vegan. Looking for a great addition to the appetizer table at your next party?
The perfect way to use up more of your hot sauce is with these Buffalo cauliflower wings
Spread out some healthy snacks like these air fryer zucchini chips or fresh veggies with sweet potato hummus or creamy avocado dip.
Buffalo Cauliflower Dip (Vegan)
Ingredients
- 1 large head of cauliflower (6-7 cups) cut into small florets
- 1 tablespoon of olive oil or avocado oil
- 1 teaspoon kosher salt
- ¾ cup mayo or sour cream (I use primal kitchen paleo mayo or vegan mayo)
- ¾ cup coconut cream or cream cheese softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 2 teaspoons dried chives or 1 tablespoon fresh chives
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice
- ⅔ cup hot sauce (I used Franks Red Hot Original)
- For dipping: Tortilla chips, celery sticks, carrot sticks, bell peppers, or crackers
Recommended Equipment
- Sheet Pan
- Baking Dish
Instructions
- Preheat the oven to 425°F. Spread the chopped cauliflower florets onto a large baking sheet and drizzle with the olive oil. Toss to coat then sprinkle with kosher salt. Roast the cauliflower in the oven for 20-25 minutes, until the cauliflower is tender and starts to char around the edges.
- While it’s roasting, mix the paleo mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice and hot sauce in a large mixing bowl. When the cauliflower is done, add it to the bowl and mix well to combine.
- Turn the oven down to 400°F and grease an 8x8 inch baking dish with non stick pray.
- Pour the buffalo cauliflower dip into the prepared pan. Bake for 20-25 minutes, until it’s heated through and bubbling around the edges.
- Serve warm with your favorite tortilla chips, celery sticks, carrot sticks, peppers or crackers.
Notes
- To prep: Chop and roast the cauliflower in advance and store it in the fridge for up to 2 days before making the dip.
- To store: Allow the dip to cool completely and store in an air tight container in the fridge for up to 3 days. Place back in a baking dish and bake at 350°F until warmed and bubbly.
Erika says
I made this today! It was a yummy game day appetizer. Curious if anyone else’s turned out a little runny? I was hoping it’d be a thicker consistency, but mine was like queso. Overall, will make again!