Buffalo Cauliflower Dip
![cooktime]()
Cooking time55 min![preparation time]()
Prep time15 min![servings]()
Servings12
Buffalo Cauliflower
- 1 head cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 tablespoons cayenne pepper sauce
- 1 tablespoon Violife Plant Butter, melted
Dip
- 1 package (8 oz.) Violife Just Like Cream Cheese Block, softened
- 1/2 cup dairy-free ranch dressing (preferable Hidden Valley Ranch)
- 1/2 cup cayenne pepper sauce
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 ounces Violife 100% Vegan Just Like Cheddar Shreds, divided
- 3 cups Buffalo Cauliflower, drained of excess liquid
- chopped chives or green onions for garnish
Buffalo Cauliflower
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cut the cauliflower into small florets. They should be bite-size or smaller. Toss cauliflower with olive oil and salt. Arrange on baking sheet and roast 15 minutes or until the florets are just beginning to brown.
- Remove cauliflower from the oven. Drizzle cayenne pepper sauce and Violife Plant Butter over cauliflower and toss to coat. Roast for another 10 minutes.
Dip
- Preheat oven to 350 degrees. Combine Violife Just Like Cream Cheese, ranch dressing, cayenne pepper sauce, cornstarch, onion powder and garlic powder until smooth. Fold in 1-½ cups Violife Just Like Cheddar Shreds and roasted buffalo cauliflower.
- Add the mixture to 1-quart baking dish and bake 20 minutes. Stir and bake an additional 10 minutes or until bubbling. Stir then top with remaining Violife Just Like Cheddar Shreds. Bake 3 minutes or until cheese is melted.
- Top with chives or green onions and serve with chips for dipping.
