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I was recently invited to a girls night out and my friend asked me to make a healthy version of the popular party snack: cauliflower and buffalo sauce.
After doing some research, I discovered that traditional baked buffalo cauliflower sauces are made with highly processed ingredients including cream cheese and ranch dressing.
In an effort to give the classic a healthy twist while making it my own, I decided to recreate my popular Mexican Baked Hummus Dip in a vegetarian version with a spicy buffalo kick!
The base is roasted cauliflower that is tossed with buffalo sauce. No need for butter: roasting cauliflower results in a slightly sweet, caramelised vegetable that doesn't need butter because it's already full of flavor.
Then the roasted buffalo cauliflower is mixed with hummus before being spread out on a baking sheet and topped with grated cheese. You can use your favorite store-bought flavor or make homemade hummus.
Before serving with tortilla chips I love to garnish with creamy avocado, roma tomatoes, onions, chives, black olives, or pickled jalapeños. In truth, wear what you love or have on hand!
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You can serve with french fries or it's delicious with thick chunks of celery.
Forks are not required.
Baked hummus dip with cauliflower and buffalo
A twist on the popular cauliflower buffalo sauce, my take is made with creamy hummus and then baked with cheese before being drizzled with all of your favorite ingredients.
Preparation time: 15 minutes Cook time 55 minutes Total time 1 hour 10 minutes
Servings16 Calories 175kcal
- 1 cauliflower head (cored and cut into small flowers)
- 1 tablespoon of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon of pepper
- 1/2 cup buffalo hot sauce
- 4 cups hummus (store-bought or homemade)
- 2 cups shredded cheddar cheese
- 1 avocado (pitted and diced)
- 1 roma tomato (seedless and diced)
- 1/2 cup coriander (chopped)
- 1/3 cup red onion (chopped)
- tortilla or veggie chips (to serve)
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Spray with oil spray. In a large bowl, mix the cauliflower flowers with the olive oil, salt, and pepper. Roast until golden, about 20-35 minutes.
- Put the roasted cauliflower back in the same large bowl and stir with buffalo chutney. Add the hummus and then spread the mixture into the bottom of a 9 "x 13" baking sheet. Sprinkle with cheese and bake for 25-30 minutes or until bubbly.
- Top with optional garnishes and serve with tortilla chips or vegetables.
Calories: 175kcal | Carbohydrates: 10 g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 634mg | Potassium: 261 mg | Fiber: 4g | Sugar: 0g | Vitamin A: 160 IU | Vitamin C: 17.3mg | Calcium: 133mg | Iron: 1.7mg
Want more delicious snack recipes? Check out my Pinterest board!
buffalo cauliflower with diphornohumus