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.
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.
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.
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)
Buffalo Cauliflower Vegetable Spread/Dip
- 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
- 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.
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.