Recipe of the Week: Cauliflower Buffalo Dip
• 1/2 head of cauliflower
• 16 ounces low-fat cream cheese, softened
• 6 ounces plain low fat Greek yogurt
• 3/4 cup of your favorite cayenne pepper sauce
• 1/4 teaspoon dried parsley leaves
• 1/4 teaspoon dill weed
• 1/4 teaspoon garlic powder
• pinch onion powder
The first thing you need to do is turn your cauliflower into a rice-like consistency. You can do this in one of three ways depending on the tools you have, but you’ll want to end up with about 2 1/2 cups. The first option is to rice your cauliflower manually using a cheese grater. You can speed up the process if you have a food processor. Chop half of the head into florets, dump them into your food processor and pulse until they’re in small pieces. OR, you can purchase “pre-riced” cauliflower at your grocery store. Just remember, you don’t want them to be too fine or your dip won’t have the right texture.
Add the grated cauliflower and pepper sauce to a medium-sized skillet, and cook over medium heat until heated through. Then, slowly stir in the rest of the ingredients. Keep cooking until the mixture is well-blended and warm throughout. Then, you can serve with cucumber slices, carrots or celery for a healthy dipping option.