Buffalo Cauliflower Dip

• portions: 6 servings
• temps total: 30 minutes

Ingrédients

1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets (about 4 cups)

1 tablespoon olive oil

Kosher salt and black pepper

2 tablespoons unsalted butter

1/2 cup Buffalo-style hot sauce, such as Frank’s

4 ounces cream cheese, cut into pieces and softened (about 1/2 cup)

1/4 cup sour cream

1/2 cup freshly shredded Cheddar (about 2 ounces)

1/4 cup crumbled blue cheese (about 1 ounce)

1 1/2 teaspoons finely chopped chives or scallions, or to taste

Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving

Instructions

Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.

Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.

Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.

Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.

Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes.

Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

Nutrition

• Calories: 228
• Lipides Totaux: 20 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Sodium: 335 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 7 g