Name: Creamy Buffalo Cauliflower Dip
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 null head cauliflower (medium sized); 0.5 cup buffalo cayenne pepper hot sauce ((I like Franks brand)); 1 cup cooked potato (about 1 medium potato); 1 cup raw cashews ((see note)); 0.5 cup cooked white beans (drained and rinsed (I use canned)); 0.25 cup cashew milk (almond milk would also work); 0.25 cup veggie broth (, low sodium if needed); 0.25 cup buffalo cayenne pepper hot sauce ((I like Franks brand)); 0.25 null medium onion; 2 cloves garlic; null null salt (to taste)

Instructions

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1

Preheat your oven to 450°F / 230°C.
2

Chop the cauliflower (1 head) and mix with buffalo cayenne pepper hot sauce (0.5 cup) until fully coated. Spread on a parchment-lined baking sheet.
3

Bake for mins (20) until slightly crisp. After baking, it should yield about 3 cups of cauliflower. Lower oven temperature to 350°F / 180°C.
4

Boil the onion (0.25 medium) and cooked potato (1 cup) until soft, then drain.
5

Place the cooked onion and potato along with raw cashews (1 cup), cooked white beans (0.5 cup), cashew milk (0.25 cup), veggie broth (0.25 cup), buffalo cayenne pepper hot sauce (0.25 cup), garlic (2 cloves), and [salt to taste] into a high-speed blender. Blend until smooth. Pour into a large bowl. Optionally, pulse some of the baked [head cauliflower] here for smaller pieces.
6

Add the remaining baked [head cauliflower] to the bowl with the sauce and mix well. Pour into an 8x8 inch square baking dish or smaller ramekins.
7

Bake at 350°F / 180°C for [15-20 mins]. Check at mins (15) for a firm top layer. Ensure it's heated through, remembering it will firm up more as it cools.
8

Serve warm with your favorite [tortilla chips], [celery], [veggies], or [crackers].