Cauliflower & Buffalo Dip


1/2 head cauliflower
3/4 Cup storebought cayenne hot sauce (Chohula or Tabasco or your favorite brand)
16 oz cream cheese (2 rectangular packages), softened to room temperature
6 oz plain Greek yogurt
1/4 tsp Dried Parsley
1/2 tsp Roasted Garlic Powder
1/4 tsp Dill Weed
1/2 tsp Onion Powder
Salt & Pepper to taste

tortilla chips and celery or other crunchy vegetables for dipping


Clean cauliflower and cut florets into tiny pieces, the size of rice. You’ll need 2-1/2 Cups when you’re done (you can also use a cheese grater or a food processor with the “shred” blade to do this).

Place cauliflower and pepper sauce in a large skillet over medium heat, and warm until heated through.

Add the cream cheese, continuing to heat mixture and stirring till cheese is melted and fully incorporated with cauliflower and hot pepper sauce. Add the yogurt, herbs and spices. Continue to gently stir and heat the mixture until it reaches a warm-but-not-hot temperature.

Serve with tortilla chips or celery sticks.