Cauliflower Buffalo Dip Crockpot Recipes

SLOW COOKER BUFFALO CAULIFLOWER CASSEROLE

Slow Cooker Buffalo Cauliflower Casserole image

Slow-cooked cheesy Buffalo cauliflower that doesn't overpower in heat and pairs nicely with most all meat. I like to transfer the mixture to a casserole dish and crisp it up under the oven broiler for a few minutes, but it's not necessary.

Provided by Soup Loving Nicole

Categories Side Dish Casseroles Cauliflower

Time 3h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower, broken into large pieces
1 stalk celery, sliced
4 ounces cream cheese, cubed
½ cup Buffalo wing sauce
¼ cup ranch salad dressing
1 ½ cups shredded mozzarella cheese

Steps:

Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

Nutrition Facts : Calories 232 calories, Carbohydrate 10.3 g, Cholesterol 41.6 mg, Fat 17.1 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 7.8 g, Sodium 913.9 mg, Sugar 3.1 g

BUFFALO CAULIFLOWER DIP

Buffalo Cauliflower Dip image

The most negotiable part of Buffalo wings, it turns out, are the wings. Buffalo crudités can be just as crisp, Buffalo chicken dip just as tangy, and Buffalo cauliflower dip just as spicy and alluring. The whole dip - from caramelizing cauliflower to stirring together the creamy hot sauce base and baking on the generous layer of cheese - is made in one pan. You can bring the pan right to the table with dippers of choice and watch it disappear. Just because classic dishes are made a certain way - and Buffalo wings have a cult following, no doubt! - don't be afraid to riff on them once in awhile. That's how new classics are made.

Provided by Ali Slagle

Categories snack, dips and spreads, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets (about 4 cups)
1 tablespoon olive oil
Kosher salt and black pepper
2 tablespoons unsalted butter
1/2 cup Buffalo-style hot sauce, such as Frank's
4 ounces cream cheese, cut into pieces and softened (about 1/2 cup)
1/4 cup sour cream
1/2 cup freshly shredded Cheddar (about 2 ounces)
1/4 cup crumbled blue cheese (about 1 ounce)
1 1/2 teaspoons finely chopped chives or scallions, or to taste
Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving

Steps:

Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for 1 to 2 minutes.
Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 709 milligrams, Sugar 3 grams, TransFat 0 grams

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