DAIRY-FREE BUFFALO CHICKEN CAULIFLOWER DIP

The Fresh Fig

Vegan, Keto, Paleo, Gluten-Free!

What you'll need: – 1 large head of Cauliflower (24 ounces frozen) – 8 ounces EACH Vegan Cream Cheese and Sour Cream – 1 ½ cups Medium Buffalo Sauce – 3 green onions – 1 teaspoon EACH onion powder and garlic powder – ¼ cup nutritional yeast

Dice the cauliflower into bite sized pieces, drizzle with olive oil and roast for 20 minutes.

Combine the cauliflower, sour cream, buffalo sauce, cream cheese, nutritional yeast, green onions and spices to a large bowl, mix until combined

Pour the dip into a large cast-iron skillet and bake for 20 minutes

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig