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