Cauliflower Buffalo Dip
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Print Recipe
Print Recipe |
| Servings |
| 2Tbsp |
| Servings |
| 2Tbsp |
Ingredients
- 2 Tbsp olive oil
- 1 ea medium onion finely chopped
- 4 ea garlic cloves finely chopped
- 8 cups cauliflower rice or 1 head cauliflower (2 1/2 lbs grated)
- 1/3 cup hot sauce plus more for drizzling
- 11 oz NESTLÉ® CARNATION® Almond Cooking Milk 1 container
- 1/2 cup cashews
- 1/2 Tbsp chopped parsley for garnish
- salt for seasoning
Servings: Tbsp
Units:
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Ingredients
Servings: Tbsp
Units:
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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®.
Nutrition Facts
| Calories | 35kcal |
| Total FatSaturated FatTrans Fat | 2.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 105mg |
| Total CarbDietary FiberSugars | 3g1g1g |
| Protein | 1g |
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Recipe Notes Recipe courtesy of our partners at NESTLÉ®. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.