Test Kitchen: Sargent Choice Buffalo Cauliflower Dip

Mia Sugarman, SAR Dietetics ’22
Sargent Choice Vegetarian Buffalo Cauliflower Dip
Recipe modified from KaraLydon
Yield: 6-8 Servings

1 head cauliflower, chopped into florets
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
4 ounces cream cheese
1 cup plain Greek yogurt
1/3 cup Frank’s hot sauce (+ more to taste)
1 tablespoon ranch seasoning
¾ cup shredded mozzarella cheese
¼ cup crumbled blue cheese (Optional)
Sliced green onion for garnish
Carrot and celery sticks for serving

1. Preheat the oven to 450 °F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt and pepper on the baking sheet. Bake for 15-20 minutes, or until tender and slightly browned. When the cauliflower reaches this point, lower the oven temperature to 350 °F.
3. Add the roasted cauliflower to the food processor and pulse until finely diced. Add cream cheese or non-dairy alternative, yogurt or non-dairy alternative, hot sauce, ranch seasoning and ½ cup shredded cheese or non-dairy alternative to the food processor and pulse until smooth and creamy.
4. Transfer the cauliflower mixture to a baking dish. Top with remaining shredded cheese or non-dairy alternative and optional blue cheese.
5. Bake for 25-30 minutes, or until mixture is heated through.
6. Remove from the oven and garnish with sliced green onion and serve with carrot and celery sticks.

What we liked:
– To make this recipe dorm-friendly, consider using a microwave to cook the cauliflower.
– This dish is quick to make and great for sharing.
– The texture of the dip is extremely creamy and it can be served warm or cold.

– For best taste and texture, we recommend consuming this dip within 2-3 days.
– For less of a spicy dip, consider reducing the amount of Frank’s and adding favorite spices to shift the flavor profile.
– To make this dish vegan, substitute the cheese and yogurt for plant based versions.
– Turn the cauliflower over half way into the cooking time to make sure it is evenly  roasted.
– Chop up favorite vegetables or whole grain pita to dip into the dish.

Nutritional value:
– Cheese and the Greek yogurt  are sources of protein and calcium.
– The ​cauliflower and dipping vegetables offer filling power and a packed nutrition punch!
– This recipe contains many important vitamins and minerals to support a variety of body systems.
– The olive oil is a good source of heart-healthy unsaturated fat.