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.
Yield: 8 servings
Ingredients
- 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
Instructions
- 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.
