Vegan Buffalo Dip 3

It may not surprise you that I am not really a sports person.  Most likely I am going to be watching the puppy bowl this weekend instead of the game.  Because is there better way to spend a Sunday then watch cute puppies play around, eat yummy food and hang with friends?

What I am really into with this whole Super Bowl thing is the food.  Any excuse to make food or eat food is a good time in my book.  And since buffalo stuff is just so yummy, I wanted to make a super easy, super healthy and quick vegan dish that would be good to serve or bring to a party.

Vegan Buffalo Dip 1

I really love vegan food.  Even though I do not eat vegan 100% of the time, I have a deep appreciation for vegan food.  We went to a concert this weekend in Brooklyn, and when we stopped for a slice of pizza I was ridiculously excited to get a slice of vegan, gluten free pizza.  And when I was watching New Girl last week, I spotted a Baby Cakes cupcake, and had a pretty intense hankering for one of their mocha brownie cupcakes.  I am really not a city girl (I really like driving past 3 farms to get to the center of town) but I do totally see the perks.  Do I have a brownie cupcake right now?  Because seriously, I can’t stop thinking about it…

Health highlights of cauliflower: cauliflower is anti-inflammatory which means it can help reduce the risk of heart disease, Alzheimer’s, even depression (which is still being researched further to explore the inflammation-depression link).  As a part of the cruciferous family (with broccoli) cauliflower contains potent anti-cancer compounds.  It also supports the body’s detoxification process.

Vegan Buffalo Dip 2

Vegan Buffalo Dip
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 head Cauliflower (remove leaves and core and chop)
  • 1 tablespoon EV Olive Oil
  • 1 (15 oz) can White Beans (drained and rinsed)
  • ¼ cup Hot Sauce **see note below (I use Frank’s Red Hot)
  • Salt (to taste)
Instructions
  1. Preheat the oven to 425 degrees
  2. On a cookie sheet toss the cauliflower with the olive oil
  3. Roast until the cauliflower is cooked through and begins to get golden, about 20 minutes
  4. In a food processor add the roasted cauliflower, drained white beans, and hot sauce (see note below)
  5. Puree until smooth and creamy, stopping and scraping down the sides a few times
  6. Taste, add salt and adjust hot sauce if needed
  7. Serve with chips, celery, carrots, or other veggies for dipping
Notes
Hot sauces and people’s spice tollerance can vary widely, so I advise starting with a small amount of hot sauce (1-2 tablespoons) and adding more as needed.
For me ¼ cup of hot sauce made a medium spiced dip.

This goes really well with Vegan Ranch.

If you are not vegan, it would also be super yummy with Blue Cheese dressing.

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