This easy recipe for Buffalo Cauliflower Dip is vegan and dairy-free. It features roasted cauliflower and a spicy cheese sauce perfect for dipping vegetables, crackers or chips.
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Buffalo Cauliflower Dip
This buffalo cauliflower dip recipe is the closest vegan match you're going to get to classic buffalo chicken dip everyone loves for game day. Instead of chicken, we're using perfectly roasted cauliflower mixed with a vegan cream sauce that's baked until it bubbles.
It's an easy appetizer to wow even the ones who love buffalo chicken dip. The taste and texture are out of this world good! We always make the chicken version for the Super Bowl and will definitely add this version for years to come (along with our buffalo cauliflower tacos!).
Ingredient Notes
- Cauliflower head: you can purchase a large head of cauliflower or a large bag of pre cut cauliflower florets.
- 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 and want to keep this paleo, we love using Primal Kitchen. However, opt for a vegan mayo at the store to keep it vegan without any eggs.
- Coconut cream: this is the thick cream from the top of a can of full fat coconut milk. We're using this in place of cream cheese or sour cream that's usually in buffalo dip.
- Lemon juice: this balances out the heat and salt with a little bit of acid.
- Hot sauce: we love to use Frank's Red buffalo sauce, but any hot sauce you love will work.
How to Make Buffalo Cauliflower Dip
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 well to combine.
Bake
- Grease an 8x8 inch baking dish with non stick pray then pour the mixture into the pan. Sprinkle with shredded cheese or blue cheese if desired, or omit to keep it dairy free. Bake for 20-25 minutes, until it’s heating through and bubbling around the edges. We like to top it with fresh green onion/ scallions before serving.
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Expert 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.
Carrot sticks, tortilla chips (we love Siete!), bell pepper, celery sticks, crackers or other veggies of your choice!
Prep and Storage Instructions
- 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.
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
- Vegan cashew queso
- Buffalo cauliflower wings
- Air fryer zucchini chips
- Loaded sweet potato nachos with vegan queso
- Sweet potato hummus
- Creamy avocado dip
Recipe
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
- 3/4 cup mayo (I use primal kitchen paleo mayo or vegan mayo)
- 3/4 cup coconut cream
- 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
- 2/3 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!