Let’s be honest, the best part of Super Bowl is the food. The commercials and game are great – however, we show up for the spread. We love all the delicious guilty pleasure finger foods as much as the next person. Our Buffalo Cauliflower Dip has been a Super Bowl Sunday staple for the past 4 years or so.
Since initially getting inspired from our dear friend Real Food with Dana we have tweaked the recipe ever so slightly to keep our and our plant-based friends bellies happy!
This recipe is super easy to make. You throw everything together in a bowl, mix it, and transfer to a baking dish (8×8 inch glass pyrex, pie dish, whatever is oven safe is game), throw it into the oven and then do your own thing. BOOM. 45 minutes to an hour later you got yourself a delicious plant based and dairy free optional buffalo dip.
In the rare case there are leftovers… you can add a scoop of it in between some gluten free bread or your favorite wrap with some lettuce for a buffalo chicken wrap. You can add half a cup of it to your Caesar salad.
Now for the good stuff: our Buffalo Cauliflower Dip Recipe
1 LB. Cauliflower, cut into tiny pieces
½ cup Majestic Garlic Spread (or Sir Kensington’s Mayo)
Chives + chopped cilantro, for garnish
Optional: Ranch seasoning = ½ teaspoon each: dried parsley, minced onion, dried chives, Celtic sea salt, black pepper, and ¼ tsp ground mustard
For serving: chopped celery, cucumber, carrots, jicama, Simple Mills or Jillz crackers, or your favorite toasted gluten free bread
- Preheat oven to 375° F
- Combine all the ingredients in the casserole dish and stir until well combined.
- Bake for 45 min – 1 hour until cauliflower is soft and dip is bubbly
- Fresh chop cilantro or chives on top and serve with dipping items.