DAIRY-FREE BUFFALO CHICKEN CAULIFLOWER DIP
The Fresh Fig
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Vegan, Keto, Paleo, Gluten-Free!
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What you'll need:
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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
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Dice the cauliflower into bite sized pieces, drizzle with olive oil and roast for 20 minutes.
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Combine the cauliflower, sour cream, buffalo sauce, cream cheese, nutritional yeast, green onions and spices to a large bowl, mix until combined
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Pour the dip into a large cast-iron skillet and bake for 20 minutes
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Grab all the recipe details and nutritional information below, via the link!
The Fresh Fig
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