Roasted cauliflower florets take the place of shredded chicken in this vegetarian riff on Buffalo chicken dip. This veggie version of the popular game-day appetizer boosts your vegetable intake in the most creamy, delicious way possible.

Carolyn Casner
Source:, October 2018


Recipe Summary

10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.

  • Meanwhile, coat an 8-inch-square baking dish with cooking spray. Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl. Add the roasted vegetables and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve with carrot and celery sticks.

Nutrition Facts

103 calories; protein 4.3g 9% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 2.8g 11% DV; sugars 5.5g; fat 5.3g 8% DV; saturated fat 2.6g 13% DV; cholesterol 12.9mg 4% DV; vitamin a iu 7165.9IU 143% DV; vitamin c 29.2mg 49% DV; folate 54.6mcg 14% DV; calcium 100.2mg 10% DV; iron 0.5mg 3% DV; magnesium 20.4mg 7% DV; potassium 454.4mg 13% DV; sodium 389.1mg 16% DV; thiamin 0.1mg 7% DV.