How do I know when the dip is done?

The dip is ready when it's hot, bubbly around the edges, and the cheese on top is fully melted and lightly golden brown.

Can I substitute the cauliflower?

Broccoli florets can be used as a substitute for cauliflower, offering a similar texture and flavor profile in this spicy veggie dip.

Can I freeze this baked buffalo cauliflower dip?

This dip is best enjoyed fresh. While you can freeze it, the texture of the cauliflower may become softer upon thawing. It’s recommended to make it ahead and refrigerate rather than freeze.

What should I serve with this dip?

This versatile meatless buffalo appetizer is fantastic served warm with tortilla chips, sturdy crackers, celery sticks, carrot sticks, or toasted pita bread for dipping.

Irresistible Baked Buffalo Cauliflower Dip (in 4 steps)

Description

This Baked Buffalo Cauliflower Dip is a cheesy, spicy, and utterly addictive vegetarian appetizer that’s perfect for game days, parties, or any occasion where you crave a delicious dip.

Ingredients

Scale

1 large head cauliflower, cut into bite-sized florets
1 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup unsalted butter, melted
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded cheddar cheese, plus more for topping
1/4 cup shredded Monterey Jack cheese
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional garnishes: chopped fresh chives or parsley, blue cheese crumbles

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, toss the cauliflower florets with 1/4 cup of the Frank’s RedHot sauce and 1 tablespoon of the melted butter. Spread the cauliflower in a single layer on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
While the cauliflower is roasting, prepare the dip base. In a large bowl, combine the softened cream cheese, sour cream, and remaining 3/4 cup Frank’s RedHot sauce. Stir until well combined.
Add the shredded cheddar cheese, Monterey Jack cheese, minced garlic, salt, and pepper to the cream cheese mixture. Stir until everything is incorporated.
Once the cauliflower is roasted, add it to the cheese mixture and gently fold to coat.
Pour the mixture into the prepared baking dish. Sprinkle with a little extra cheddar cheese on top, if desired.
Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and slightly golden.
Let the dip cool for a few minutes before serving. Garnish with fresh chives or parsley and blue cheese crumbles, if using. Serve warm with tortilla chips, celery sticks, carrot sticks, or pita bread.

Notes

For a creamier dip, you can add an extra tablespoon or two of sour cream or Greek yogurt.
If you prefer a milder spice level, reduce the amount of Frank’s RedHot sauce or mix it with a milder hot sauce.
This dip can be assembled ahead of time and baked just before serving. Cover and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time if baking from chilled.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10th of recipe (approximate)
Calories: 280
Sugar: 4g
Sodium: 750mg
Fat: 23g
Saturated Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Protein: 8g