{"id":5159,"date":"2021-01-29T10:32:43","date_gmt":"2021-01-29T15:32:43","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=5159"},"modified":"2021-10-22T12:06:16","modified_gmt":"2021-10-22T16:06:16","slug":"test-kitchen-sargent-choice-buffalo-cauliflower-dip","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2021\/01\/29\/test-kitchen-sargent-choice-buffalo-cauliflower-dip\/","title":{"rendered":"Test Kitchen: Sargent Choice Buffalo Cauliflower Dip"},"content":{"rendered":"

Mia Sugarman, SAR Dietetics ’22
\n\"\"Sargent Choice Vegetarian Buffalo Cauliflower Dip
\nRecipe modified from KaraLydon
\nYield: 6-8 Servings<\/p>\n

Ingredients:<\/strong>
\n1 head cauliflower, chopped into florets
\n1 tablespoon olive oil
\n\u215b teaspoon salt
\n\u215b teaspoon pepper
\n4 ounces cream cheese
\n1 cup plain Greek yogurt
\n1\/3 cup Frank\u2019s hot sauce (+ more to taste)
\n1 tablespoon ranch seasoning
\n\u00be cup shredded mozzarella cheese
\n\u00bc cup crumbled blue cheese (Optional)
\nSliced green onion for garnish
\nCarrot and celery sticks for serving<\/p>\n

Directions:\u00a0<\/strong>
\n1. Preheat the oven to 450 \u00b0F and line a baking sheet with parchment paper.
\n2. 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 \u00b0F.
\n3. 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 \u00bd cup shredded cheese or non-dairy alternative to the food processor and pulse until smooth and creamy.
\n4. Transfer the cauliflower mixture to a baking dish. Top with remaining shredded cheese or non-dairy alternative and optional blue cheese.
\n5. Bake for 25-30 minutes, or until mixture is heated through.
\n6. Remove from the oven and garnish with sliced green onion and serve with carrot and celery sticks.<\/p>\n

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

Suggestions
\n– For best taste and texture, we recommend consuming this dip within 2-3 days.
\n– For less of a spicy dip, consider reducing the amount of Frank’s and adding favorite spices to shift the flavor profile.
\n– To make this dish vegan, substitute the cheese and yogurt for plant based versions.
\n– Turn the cauliflower over half way into the cooking time to make sure it is evenly\u00a0 roasted.
\n– Chop up favorite vegetables or whole grain pita to dip into the dish.<\/p>\n

Nutritional value:
\n– Cheese and the Greek yogurt\u00a0 are sources of protein and calcium.
\n– The \u200bcauliflower and dipping vegetables offer filling power and a packed nutrition punch!
\n– This recipe contains many important vitamins and minerals to support a variety of body systems.
\n– The olive oil is a good source of heart-healthy unsaturated fat.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Mia Sugarman, SAR Dietetics ’22 Sargent Choice Vegetarian Buffalo Cauliflower Dip Recipe modified from KaraLydon Yield: 6-8 Servings Ingredients: 1 head cauliflower, chopped into florets 1 tablespoon olive oil \u215b teaspoon salt \u215b teaspoon pepper 4 ounces cream cheese 1 cup plain Greek yogurt 1\/3 cup Frank\u2019s hot sauce (+ more to taste) 1 tablespoon […]<\/p>\n","protected":false},"author":16590,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5159"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/16590"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=5159"}],"version-history":[{"count":1,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5159\/revisions"}],"predecessor-version":[{"id":5163,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5159\/revisions\/5163"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=5159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=5159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=5159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}