Chicken-Less Buffalo Dip


After falling in love with Buffalo Cauliflower Bites I decided to try a new variation of that recipe using almost the same ingredients. The result? Unreal. This recipe is beyond perfect for any Super Bowl party and is 100% guilt-free. Dig in and let me know what you think! (Makes 1 large portion - feel free to halve the recipe)

+ 1/2 head of cauliflower, rinsed and cut into florets
+ 1 tablespoon extra virgin olive oil
+ 1/4 cup buffalo style wing sauce (I like Tabasco Brand Buffalo Style)
+ 1/4 cup unsweetened almond milk
+ 1/4 teaspoon onion powder
+ 1/4 cup unbleached or whole wheat flour
+ 1/2 - 1 cup of shredded vegan or regular cheese

+ Preheat oven to 350 degrees F.
+ Bring a medium size pot of water to boil. Cut up cauliflower into florets and place into boiling water. Cook for 6 minutes, uncovered until slightly tender. + Once the cauliflower is cooked, use a colander and wash under cold water to cool.
+  Place cauliflower back on cutting board and chop into tiny pieces. Place chopped cauliflower into a blender or food processor. If your blender is plastic allow the cauliflower to fully cool before placing inside.
+ Add in the olive oil, wing sauce, almond milk and onion powder and blend for a few seconds. The less you blend the more chunky the consistency of the dip will be.
+ Remove the dip from the blender and place into a medium size bowl. Add in 1/4 cup flour to thicken and your desired amount of cheese (I used about 1/2 cup.) You can also omit the cheese as you will be placing it on top.
+ Mix the ingredients and transfer into a Pyrex glass bowl that is oven safe. Cover the top of the dip with cheese and bake uncovered for 15-20 minutes, until the cheese has bubbled and the dip has been fully cooked through.
+ Remove from the oven with caution and allow to cool until desired temperature has been reached. Serve and enjoy!