It was requested to come up with a creamy buffalo cauliflower dip that didn’t have cheese or cream cheese. So I gave it a whirl and oh my, this is dip is SO tasty - you won’t miss the cheese.

Baked Buffalo Cauliflower Dip (Image source: Molly Morgan)

Baked Buffalo Cauliflower Dip
Serves 4

Ingredients:
1 head of cauliflower, chopped into florets (about 4 cups)
1/2 sweet onion, sliced into thick slices
2 tablespoons Earth’s Balance buttery spread
2 tablespoons all-purpose flour (or gluten-free thickener like arrowroot)
1 cup Oatly oat milk
1/2 teaspoon garlic powder
2 tablespoons (or more) Frank’s red hot sauce
2 tablespoons nutritional yeast

Directions:

Preheat oven to 425 degrees F.
On a baking sheet arrange the cauliflower florets and onions. Roast for 20 minutes or until tender and lightly browned.
In a medium sauce pan, melt the buttery spread. Whisk in the flour. Once combined and smooth, add the oat milk. Stirring throughout, bring the mixture to a boil. Let boil for one minute and then reduce heat to simmer. The sauce should be thickened. Stir in the hot sauce, garlic powder, and nutritional yeast.
Transfer about 1 cup of the roasted cauliflower and all of the onion pieces to the sauce pan. Using an immersion blender, blend until sauce is smooth.
Place the rest of the roasted cauliflower in a 9 x 9-inch baking dish. Pour the sauce over the top. Bake for 10 - 15 minutes or until the mixture is bubbly and lightly browned.
Serving suggestion: Serve with celery for dipping or whole grain tortilla chips.
Nutrition Facts (per serving): 150 calories, 6 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 280 milligrams sodium, 20 grams carbohydrates, 6 grams fiber, 7 grams sugar, 6 grams protein