• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetable Spreads and Dips

    15-Minute Vegan Cauliflower Buffalo Dip (Veggie Spread)

    February 3, 2021 by cookingwithelo 1 Comment This post may contain affiliate links.

    Jump to Recipe

    This vegan cauliflower buffalo dip is the perfect healthy super bowl snack. However, it is also great on a sandwich as a spicy vegetable spread.

    Vegan cauliflower buffalo dip with crackers
    Jump to:
    • What does it taste like?
    • Ingredients you'll need
    • Time-saving tips
    • How to store the buffalo spread/dip
    • When to eat buffalo dip
    • How to eat a vegetable spread
    • More vegetable spread recipes
    • The recipe
    • Discover more recipes

    What does it taste like?

    The homemade vegetable dip has a strong tomato and bell pepper taste. It has a slightly acidic after taste due to the pickled bell peppers, which is absolutely delicious. Importantly it doesn't taste like cauliflower at all.

    It's slightly spicy, but you can completely control how hot it should be by adding more or less cayenne pepper. All in all, it's a crowd pleaser that you should definitely serve as an appetizer during your family get togethers.

    Ingredients you'll need

    This vegan cauliflower buffalo ip requires 5 main ingredients and spices:

    • Frozen cauliflower as a base. But no need to wash, cut and bake the cauliflower to make this recipe. Using frozen florets allows you to save a lot of time and make this dip in 15 minutes only.
    • Sun-dried tomatoes for their taste and to give it a beautiful orange color.
    • Bell peppers in oil/pickled bell peppers are a key ingredient for this buffalo dip. These are usually sold in big glass jars and are available in the Turkish aisle of the supermarket.
    • Tomato paste to enhance the tomato taste.
    • Maple syrup to balance the acidic taste of the pickled bell peppers.
    • Cayenne pepper to make it hot and spicy!
    • Oregano because why not.
    • Salt to enhance the flavors. I like to add a pinch of coarse sea salt.

    Time-saving tips

    Make this dip is ready in 15 minutes or less, thanks to these 3 easy tips:

    • Use frozen cauliflower. It will save you a lot of time as you don't need to wash, cut and cook the cauliflower. All you need to do is defrost the florets according to the instructions on the package (usually cook them in boiling water or in the microwave for several minutes).
    • Make it ahead of time: you can store this dip in the fridge for up to 5 days, which allows you to make it several days ahead.
    • Keep some in the freezer: simply defrost it when friends or family are coming over or when you need something to put on your toast.

    How to store the buffalo spread/dip

    You can store it in the fridge for up to 5 days or freeze it. I like to freeze it in ice cube trays and put them in a zip bag when frozen. This allows you to defrost only as much as I need depending on the occasion: wether it's as an appetizer or simply to put on some toast when the fridge is empty.

    When to eat buffalo dip

    • It's the perfect healthy super bowl snack to go along with you other game day appetizers. Try this healthier vegan cauliflower buffalo dip version this year.
    • It's a great healthy dip for veggies during summer or winter. Since the recipe requires only frozen and dried/pickled ingredients, you are are not dependent on seasonal vegetables.
    • Eat it every day as a vegetable spread: this is probably my favorite way to eat this spread. It's amazing on toast or in a sandwich with some arugula.
    Buffalo cauliflower vegetable spread

    How to eat a vegetable spread

    Are you wondering how you should incorporate vegetable spreads into your diet? I like to think in terms of layers. Let's take a normal sandwhich:

    • First, you'll top your bread with a layer of vegetable spread. It allows you to include more vegetable into your diet and reach your 5 servings/day.
    • Next, add some protein. This can be shredded chicken (if you're not vegetarian/vegan) or legumes (e.g., lentils, beans, chickpeas). Chose canned goods to save time.
    • Lastly, add some greens. You can add salad (e.g., arugula, baby spinach) or micro greens.
    • Optionally add some nuts and seeds for some crunch.

    That way you have a complete meal with cereals, vegetables and proteins that come together in no time!

    More vegetable spread recipes

    • Simple carrot and sweet potato spread/dip
    • Lemon herb cauliflower spread/dip
    • Tahini beetroot spread/dip (coming soon)
    Easy super bowl snacks

    The recipe

    Buffalo cauliflower vegetable spread

    Buffalo Cauliflower Vegetable Spread/Dip

    5 from 3 votes
    This 15-minute vegan cauliflower buffalo dip is the perfect healthy super bowl snack or great on a sandwich as a spicy vegetable spread.
    Print Pin
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 1 jar
    Author: Eloïse Jennes

    Ingredients 

    • 200 g frozen cauliflower
    • 40 g sun-dried tomatoes
    • 100 g bell peppers in oil/pickled bell peppers usually available in the Turkish aisle of the supermarket
    • 2 teaspoon tomato paste
    • 1 tablespoon maple syrup
    • ½ teaspoon cayenne pepper more to taste
    • 2 teaspoon oregano
    • ¼ teaspoon garlic powder optional
    • 1 pinch of salt

    Instructions

    • Defrost the cauliflower according to the instructions on the package. Make sure the florets are really soft before blending.
    • Place all the ingredients in a blender of food processor and blend until smooth. Add a splash of water if necessary.
    • Transfer to a clean, air-tight glas container* or a dipping bowl. 

    Notes

    *Which container to use: Use an air-tight glass container such as a clean jam jar or Weck-type jar.
    **How to store it? You can store in the fridge for up to 5 days or freeze it. I like to freeze it in ice cube trays to be able to defrost only as much as I need.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.

    Discover more recipes

    More Vegetable Spreads and Dips Recipes

    • Vegan Bechamel
    • Sundried tomato tapenade in a bowl
      Sundried Tomato Tapenade (No Anchovies)
    • Vegan caesar salad dressing without anchovies
      Healthy Caesar Salad Dressing (Vegan, No Anchovies)
    • Homemade balsamic dressing
      Signature Olive Oil Balsamic Dressing

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Addie

      February 13, 2021 at 10:32 pm

      5 stars
      Excellent article. I absolutely appreciate this website.
      Keep it up!

      Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.