Growing up, I wanted buffalo chicken everything. Buffalo wings, buffalo chicken sandwiches, buffalo chicken salads, etc. As I’ve gotten older my love of buffalo flavor has persisted, but I’ve realized it’s about the sauce itself, rather than the actual chicken.
Which I think is often the case when it comes to meat consumption in the United States. There are plenty of meat-based meals where the flavor doesn’t really come from the meat itself, but from the seasoning or sauce. Obviously I’m not talking about ribeye or slow-cooked pork. But when it comes to buffalo chicken, for me, it’s the buffalo flavor I love, while the chicken is mostly just a vessel.
Enter this buffalo cauliflower dip with Greek yogurt. It’s a super simple but delicious way to eat a little less meat and a little more vegetables, something all of us could do a bit more of. The mild flavor of cauliflower carries the buffalo sauce wonderfully, and the texture is perfect. I doubt you’ll miss the chicken at all.
This dip would be great for a game day, pool day or even just drinks in the backyard. If you try it, let me know here or tag me on Instagram. :)
Notes on ingredients
I think full-fat Greek yogurt is pretty key to making this dish rich and creamy. You can certainly use yogurt with a lower fat content, but expect a slightly less indulgent result. (Plus, full-fat yogurt is good for you!)
Frank’s RedHot original cayenne pepper sauce has the classic buffalo sauce taste and only four ingredients (peppers, vinegar, water, salt, garlic powder). It’s my go-to.
I added blue cheese crumbles because, well, is buffalo and blue cheese not a perfect combination? If blue cheese really isn’t your thing, you can simply leave it out.
Green onion is a nice garnish, but chives would be lovely as well.
Buffalo Cauliflower Dip with Greek Yogurt
1 head of cauliflower
3/4-1 cup full-fat greek yogurt
1/3 cup hot/buffalo sauce (I use Frank’s RedHot original cayenne pepper sauce)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/3 cup blue cheese, crumbled (optional)
1/3 cup cheddar cheese, shredded
green onion (optional)
Preheat oven to 425F. Cut or break cauliflower into large florets. Toss with olive oil, salt and pepper and roast until soft and browned, about 30 minutes. Let cool slightly, then chop the cauliflower into tiny pieces (about pea-sized). Just put it in a pile and roughly chop until desired size. Alternatively, you can pulse it in the food processor, but make sure it remains chunky rather than smooth.
Next, lower oven temp to 375F. Combine the cauliflower with the remaining ingredients, except for the cheddar cheese, in a mixing bowl, and stir to combine. Season to taste, adding more or less of any ingredient as desired. Transfer mixture to a baking dish (size is flexible, 9x5 is best, 8x8 works) and spread in an even layer. Top with cheddar cheese, again more or less as desired. Bake until cheese has melted and mixture is warm throughout, about 15-20 minutes.
Garnish with chopped green onion. Serve with carrots, celery, crusty toasted bread and crackers.