Cauliflower Buffalo Dip
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Cauliflower Buffalo Dip
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| Servings |
| 2Tbsp |
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Ingredients
- 2Tbsp olive oil
- 1ea medium onionfinely chopped
- 4ea garlic clovesfinely chopped
- 8cups cauliflower riceor 1 head cauliflower (2 1/2 lbs grated)
- 1/3cup hot sauceplus more for drizzling
- 11oz NESTLÉ® CARNATION® Almond Cooking Milk1 container
- 1/2cup cashews
- 1/2Tbsp chopped parsleyfor garnish
- saltfor seasoning
Instructions
- Heat oil in large skillet over medium heat. Add onions, cook for 6 minutes, stirring occasionally until translucent. Add garlic; cook until fragrant. Add cauliflower rice; cook for 5 minutes, stirring occasionally. Add 1/3 cup hot sauce and cook for 10 minutes. Season lightly with salt to get excess moisture out.
- Reserve 1/2 cup of cauliflower mixture for topping and add the rest of it in a high-speed blender or food processor. Add the almond milk and cashews; blend until smooth. If the puree is still too thick, thin out with a little warm water. Season with salt and pour into serving bowl. Top with reserved cauliflower, drizzle with more hot sauce, and garnish with chopped parsley. Serve alongside crackers and crudités.
- To store, cool and store in resealable container up to 2 days.
Recipe Notes
Recipe courtesy of our partners at NESTLÉ®.