Hot Buffalo Cauliflower Dip

By Amanda Paa – Updated April 22, 2023
4.80 from 10 votes
This delicious vegetarian dip is made with cauliflower florets that are caramelized in a skillet, then mixed with your favorite buffalo wing ingredients like hot sauce, celery, green chiles and cheese! The entire recipe is made in one pan to make things easy and baked until bubbling hot. Serve this game day appetizer with tortilla chips or fresh veggies. 
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game day buffalo cauliflower dip

There’s a crockpot buffalo chicken dip that makes an appearance at nearly every family gathering I’m at, originally inspired by buffalo wings. The recipe goes something like shredded chicken, cream cheese, sour cream, and hot sauce. It’s addicting, and I’m not mad about it.

But let’s take that buffalo dip into vegetarian territory with caramelized cauliflower, and get reeeeaallll cheesy. Extra hot sauce, diced celery and green chiles, plus big shreds of Tillamook Mexican 4- Cheese bubbling on top. Plus, the entire thing is made in ONE PAN.

It’s a game-day must, as we enter the season of weekend football, and I am so ready to cheer for my Minnesota Vikings despite living in the land of the Packers. 

Making Buffalo Cauliflower Dip

To add extra flavor to the cauliflower, you’ll sauté it until caramelization happens, adding depth and better texture to the overall dish.

Let’s be honest — the best part about wings is the SAUCE, so it’s really not a big deal to lose the chicken here. Cauliflower is a great stand-in, absorbing the sauce like a dream. So are potatoes, which is why we love these Loaded Buffalo Tots, too!

I like making and serving dips in a cast iron skillet when I’m entertaining because one less dish to clean, and the cheese gets perfectly crispy and bubbly. This skillet white chicken chili dip is my reader’s favorite! You can easily make everything ahead of time too, and then just pop it in the oven.

making buffalo cauliflower dip
buffalo cauliflower dip // keto cauliflower dip

What’s the best buffalo sauce to use?

Although the brand of hot sauce you use is entirely up to you (Frank’s, Texas Pete, Tabasco, Cholula — the list goes on), Chololu has that classic Buffalo wing flavor, adding a peppery, vinegary tang and just the right amount of heat. It’s what I use in every buffalo sauce recipe, and it’s never let me down.

Is this buffalo cauliflower dip keto or low carb?

It is! Bonus points for the extra cheese. ☺ 

Can I use riced cauliflower?

I haven’t tried that yet, but I imagine it would work if you caramelized it as the cauliflower florets are in this recipe. If you make the recipe this way, let me know in the comments!

buffalo cauliflower dip (gluten free recipe)
buffalo cauliflower dip (gluten free recipe)

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Buffalo Cauliflower Dip in a cast iron skillet, with glass of beer next to it

One-Pan Cheesy Buffalo Cauliflower Dip

This delicious vegetarian dip is made with cauliflower florets that are caramelized in a skillet, then baked with your favorite buffalo wing ingredients like hot sauce, celery, green chiles and cheese! The entire recipe is made in one pan to make things extra easy.
4.80 from 10 votes
Prep Time :15 minutes
Cook Time :25 minutes
Total Time :40 minutes
Yield: 8 servings
Author: Amanda Paa



  • 1 1/2 pounds cauliflower, cut into small pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 stalk celery, diced
  • 1 (4.5 ounce) can diced mild green chiles
  • 2/3 cup buffalo style hot sauce, I prefer Cholula
  • 4 ounces softened cream cheese
  • 1/2 cup sour cream
  • 1 (8 ounce) package Tillamook Farmstyle Thick Cut Mexican 4-Cheese Blend Shredded Cheese
  • Green onions and cilantro for topping
  • Celery and tortilla chips for serving


  • Heat oven to 375 degrees F. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
  • Uncover the skillet, add celery and green chilies, and cook on medium heat, stirring occasionally, until the cauliflower is caramelized in spots, about 10 minutes.
  • Stir in the hot sauce, to coat cauliflower, and simmer for about 2 minutes until sauce is mostly absorbed.
  • Turn off the heat, then stir in the cream cheese and sour cream until combined. Add 1/2 cup Tillamook shreds, and stir again.
  • Top with remaining shreds, and bake for 15 minutes, until golden brown and bubbling.
  • Remove, and sprinkle with green onions and cilantro, serve immediately.


You can easily make everything ahead of time and then just pop it in the oven when you’re ready.

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September 22, 2019


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4.80 from 10 votes (7 ratings without comment)

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  1. Deborah

    5 stars
    Can’t stop making this and eating and beat of all sharing with people. This is such a great and tasty option for those vegetarian and pescatarian folks!

  2. Allison

    5 stars
    Easy appetizer with kick!

  3. Nevaeh Brown

    5 stars
    Loved it thanks so much i make it at my family gatherings everyone loved it.

    • Amanda Paa

      yay, i’m glad you all enjoyed it!

  4. Anamika @ Supplement Crunch

    These look delicious! I make a corn cake but with masa. I think I’m going to try this recipe but switch out the flour for masa. 🙂

  5. Sabrina

    great dish, thank you, love these flavors, (and miss them)!