Kick up the heat of your party with a vegetarian version of Buffalo wing dip. Featuring delicious Bison Sour Cream, cauliflower florets, and hot sauce, it’s sure to be a crowd pleaser. Serve with tortilla chips, celery sticks, or your favorite dipping snack!
This recipe uses:
Preheat oven to 425°F. Coat lined baking sheet with coconut oil, salt, and pepper.
Cut cauliflower into small florets and place on baking sheet. Roast for 25 minutes, then reduce heat to 375°F.
Mix Bison Sour Cream, two-thirds of the blue cheese, two-thirds of the shredded mozzarella cheese, cream cheese, carrots, and hot sauce in a bowl. Stir in roasted cauliflower florets.
Transfer dip to a baking dish. Top with extra shredded mozzarella cheese.
Bake dish for 20 minutes, then broil on low for 3 minutes.
Add green onion for garnish, add extra blue cheese (optional). Serve warm with chips or celery, and enjoy!