30 minutes
A spicy and creamy Buffalo Cauliflower Dip that's perfect for game day or party appetizers, served with a variety of dippers.
Cauliflower Florets, steamed
0 oz
tablespoons
pinches
pinches
Unsalted Butter, melted
tablespoons
Cream Cheese, softened
0 oz
cups
Cheddar Cheese, freshly shredded
0 oz
Blue Cheese, crumbled
0 oz
Chives, finely chopped
tablespoons
1. Steam Cauliflower
Toss the cauliflower florets in olive oil and season with a pinch of salt and pepper. Cover them in a 9-inch cast-iron or ovenproof skillet, and let them steam for about 5 minutes.
2. Cook Cauliflower
Cook the cauliflower uncovered until they're fork-tender and starting to caramelize, about 10 minutes.
3. Add Butter and Hot Sauce
Stir in the unsalted butter. Once it's melted, pour in the Buffalo-style hot sauce. Simmer until the sauce has reduced and clings to the cauliflower, about 3 minutes.
4. Combine Creamy Elements
With the heat turned off, fold in the softened cream cheese and sour cream until well combined and smooth.
5. Top with Cheese and Bake
Sprinkle freshly shredded Cheddar cheese over the top and bake in the oven until bubbling, about 10 minutes. Optionally, broil for 1-2 minutes for a golden-brown crust.
6. Garnish and Serve
Sprinkle crumbled blue cheese and finely chopped chives over the hot dip before serving.
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