Buffalo Cauliflower with Chipotle Ranch Dip
Buffalo Cauliflower with Chipotle Ranch Dip is a terrific appetizer or vegetable side dish to serve to your friends and family. I started to make this dish because cauliflower is one of my kids’ favorite vegetables. My husband is actually not a huge fan of cauliflower (but like a good Italian boy he always eats his vegetables), but he really likes cauliflower made this way.
The Equipment You’ll Need
- A food processor- You’ll need this to make your Chipotle Ranch Dip smooth and creamy. If you don’t have one, you could use a blender.
- A large baking sheet- You’ll need this to spread out your cauliflower so it roasts nicely.
The Ingredients You’ll Need for Buffalo Cauliflower with Chipotle Ranch Dip
- Cauliflower- Look for a cauliflower that is free of blemishes. Soak the cauliflower in cold water, to free any grit or bugs that may be lurking in side the florets.
- Extra Virgin Olive Oil- I like the California Ranch brand because it’s nice and smooth, and not at all bitter.
- Mayonnaise- I like Hellman’s.
- Chipotle Peppers in Adobo- These come in a can. I keep them in a bag in a freezer.
How I Made This Dish
- First, I roasted the cauliflower.
- While it was roasting, I made the Buffalo sauce, and the Chipotle Ranch Dip.
- As soon as the cauliflower came out of the oven, I tossed it with the Buffalo Sauce and served it right away.
- This dish needs to be served right away, and does not heat well.
This Buffalo Cauliflower with Chipotle Ranch Dip could also be served as a main dish. It would be great folded up in tortillas, or on top of a pizza. You could also turn it into a great sandwich, smothered in cheddar cheese. I served this dish as an appetizer to chicken fajitas, and we really enjoyed the whole dinner. If you’re a Buffalo Sauce lover, this is a recipe you’ll want to try!
Buffalo Cauliflower with Chipotle Ranch Dip
Equipment
- Food processor
Ingredients
For the Buffalo Cauliflower:
- 1 head cauliflower
- ¼ cup extra virgin olive oil
- 1 tsp. paprika
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. unsalted butter
- 2 tbsp. ketchup
- 2 tbsp. hot sauce
- 1 tbsp. honey
For the Chipotle Ranch Dressing:
- ½ cup mayonnaise
- ⅓ cup buttermilk
- 1 tbsp. minced red onion
- 2 cloves minced garlic
- 1 tbsp. chipotle peppers in adobo sauce
- ¼ tsp. black pepper
Instructions
- For the Buffalo Cauliflower:
- Preheat the oven to 425°.
- Break the cauliflower into small florets and wash and dry them well.
- Put the cauliflower in a bowl with the oil, paprika, salt, and pepper. Stir until the cauliflower is well coated with the oil.
- Spread the cauliflower out on a large baking sheet and roast it for 25 minutes.
- Meanwhile, in a small skillet, melt the butter.
- Stir in the hot sauce, ketchup, and honey, and stir until a sauce forms, about one minute.
- When the cauliflower is done, toss it in a large bowl with the butter sauce, and serve right away with the Chipotle Ranch Dip.
For the Chipotle Ranch Dip:
- Using a food processor, blend all the ingredients together until a smooth mixture is formed.
