Baked Protein Packed Vegan Buffalo Cauliflower Dip #vegetarian #appetizers

Baked Protein Packed Vegan Buffalo Cauliflower Dip #vegetarian #appetizers

I'm simply going to feel free to hop in here with THIS DIP IS LEGIT. Apologies, I'm shouting. However, it is holler commendable. I might be a bit bison sauce fixated, and somewhat smooth sauce fixated, so this wild ox cauliflower plunge is kinda my concept of paradise. I challenge you to make it for your next gathering and check whether anybody has any thought there is no dairy. This plunge will stand up by the entirety of it's cream cheddar based partners!

Some portion of the integrity in this wild ox cauliflower plunge originates from the twice heated cauliflower. Heating the cauliflower before you prepare it in the plunge, not just helps expel a portion of the dampness with the goal that the plunge isn't watery, however it likewise gives an astonishing flavor to the cauliflower itself.

The rich base that makes this hors d'oeuvre (or nibble/supper/breakfast/anything truly) go from astounding to heavenly moly mind blowing fantastic, is accomplished from a blend of fixings. Every one contributes similarly and all are important to achieve extreme wild ox plunge paradise.

Also try our recipe Best & Easiest Vegan Spinach Artichoke Dip

Baked Protein Packed Vegan Buffalo Cauliflower Dip #vegetarian #appetizers

Hot ultra creamy buffalo cauliflower dip that is going to blow your mind! No dairy used and no animals harmed, but still full of protein and super healthy!


  • 1 head cauliflower , medium sized
  • ½ cup buffalo cayenne pepper hot sauce (I like Franks)


  • 1 cup cooked potato , about 1 medium potato
  • 1 cup raw cashews (see note)
  • ½ cup cooked white beans , drained and rinsed
  • ¼ cup cashew milk (I use Silk brand, almond would work too)
  • ¼ cup veggie broth , low sodium if needed
  • ¼ cup buffalo cayenne pepper hot sauce (I like Franks)
  • ¼ of a medium onion
  • 2 cloves garlic


  1. Preheat oven to 450°F/230°C.
  2. Chop cauliflower and mix with ½ cup hot sauce until fully coated.  
  3. Spread out on a parchment lined cookie sheet.
  4. Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).
  5. Lower oven temp to 350°F/180°C.
  6. Make sauce: Cook potato and onion by boiling until soft.
  7. Place all sauce ingredients into a high speed blender and blend until smooth and pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.
  8. Put baked cauliflower into the bowl and mix well to incorporate the sauce. 
  9. Pour into a square baking dish (I used an 8 x 8 inch).
  10. Bake at 350°F/180°C for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.
  11. Enjoy nice and warm with your favorite tortilla chips, celery or crackers!

Read more our recipe : Fried Ravioli

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