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.

Source:, October 2018


Read the full recipe after the video.

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

1/2 cup
103 calories; protein 4.3g; carbohydrates 10.5g; dietary fiber 2.8g; sugars 5.5g; fat 5.3g; saturated fat 2.6g; cholesterol 12.9mg; vitamin a iu 7165.9IU; vitamin c 29.2mg; folate 54.6mcg; calcium 100.2mg; iron 0.5mg; magnesium 20.4mg; potassium 454.4mg; sodium 389.1mg; thiamin 0.1mg.

1 1/2 vegetable, 1 fat