Month: February 2018

I’ve been a vegetarian for almost 9 years, and people always ask me if there’s anything I miss. To their disappointment, I always say no, and that it’s such a habit, I forget it’s an option.

And then this time of year in the #BoldNorth rolls around. Minnesotans. love. buffalo. chicken. dip. It’s in every crockpot at the tailgates, holiday parties, and you best believe it will be at Superbowl Sunday. And I’m jealous.

So here we are, the first recipe is vegetarian buffalo dip for the guests that don’t want to be eating bird food. Focus on mentioning there’s cheese, keep quiet about the cauliflower.

Health nuts, keep scrolling for the vegan/paleo buffalo cauliflower hummus that is dairy free, gluten free, and still adored by regular food people like my coworkers.

VEGETARIAN BUFFALO DIP

INGREDIENTS
1 head cauliflower, chopped into florets
1 tbsp olive oil
1/8 tsp salt
4 ounces cream cheese
1 cup plain greek yogurt
1/2 cup Frank’s buffalo sauce
1 tbsp ranch seasoning
3/4 cup shredded mozzarella cheese
Sliced green onion
Carrots, celery, and/or chips and crackers for serving

INSTRUCTIONS

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, salt and pepper on baking sheet. Bake for 15-20 minutes, or until tender and slightly browned. When cauliflower is done, lower oven temperature to 350 degrees F.
3. Add roasted cauliflower to food processor and pulse until finely diced. Add cream cheese, yogurt, hot sauce, ranch seasoning and 1/2 cup mozzarella to the food processor and pulse until smooth and creamy.
4. Transfer cauliflower mixture to a baking dish. Top with remaining mozzarella and optional blue cheese. Bake for 25-30 minutes, or until mixture is heated through.
5. Remove from oven and garnish with sliced green onion and serve with carrot and celery sticks and/or tortilla chips.

VEGAN/ PALEO BUFFALO HUMMUS

INSTRUCTIONS

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, salt and pepper on baking sheet. Bake for 20-25 minutes, or until tender and slightly browned.
3. Add tahini, olive oil, cauliflower, buffalo sauce, and lemon juice to food processor (blender in my case) and pulse until smooth and creamy
4. Mix in sliced green onion if you’d like
5. Transfer cauliflower mixture to serving dish. Sprinkle cayenne pepper on top. Cool and enjoy!