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creamy buffalo cauliflower dip with tortilla chips
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5 from 1 vote

Buffalo Cauliflower Dip (Vegan)

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: buffalo chicken, cauliflower, dairy free, hot suace, roasted potatoes, vegan
Servings: 6
Calories: 332kcal

Equipment

  • Sheet Pan
  • Baking Dish

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

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.

Video

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.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 13.1g | Protein: 4.1g | Fat: 23.7g | Cholesterol: 11.6mg | Sodium: 941mg | Fiber: 3.7g | Sugar: 6.8g