Vegetarian Buffalo Cauliflower Dip With Lime-Cilantro Relish

Vegetarian Buffalo Cauliflower Dip with Lime-Cilantro Relish by The Cooking Doc®

Vegetarian Buffalo Cauliflower Dip With Lime-Cilantro Relish


Vegetarian Buffalo Cauliflower Dip With Lime-Cilantro Relish

The Cooking Doc®
Servings 8 people
Calories 160 kcal


  • 1 medium head cauliflower cut into florets, about 4 cups
  • 4 six-inch flour tortillas cut into eight triangles
  • Cooking oil spray
  • chili powder for sprinkling
  • 1 cup low fat cottage cheese
  • ½ cup light sour cream
  • 2 cloves garlic
  • ½ teaspoon dried dill
  • ½ teaspoon dried thyme
  • cup very low sodium hot sauce or more to taste
  • ½ cup reduced fat shredded cheddar divided
  • 2 green onions divided
  • 5 sprigs cilantro bottom portion of stem removed
  • 5 sprigs parsley leaves picked
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 5 ounces vegetable slaw (broccoli, carrot, cabbage) about 2 cups
  • Pinch of salt
  • Freshly ground black pepper to taste


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the cauliflower on the pan and roast until tender and starting to brown, tossing halfway through roasting, about 20 minutes. Set aside to cool and leave the oven on.
  • While the cauliflower is roasting, place the tortilla triangles on a sheet pan in a single layer. Lightly spray with oil and sprinkle with chili powder. Bake until golden brown and crispy, flipping halfway through baking, about 10 minutes, set aside.
  • Using a food processor, combine the cottage cheese, sour cream, garlic, dill, thyme and hot sauce, and process until smooth. Add the roasted cauliflower and ¼ cup cheddar and pulse just until just combined and the cauliflower is bite size pieces. Transfer the buffalo dip to a shallow baking dish or ceramic pie plate and bake for 10 minutes. Remove pan from oven, sprinkle with remaining ¼ cup cheddar cheese and return to oven for 5 minutes or until cheese is melted and dip is bubbling.
  • While the buffalo dip is baking, rough chop one green onion and combine in a food processor with cilantro, parsley, lime juice and olive oil, processing until herbs are finely chopped and sauce is emulsified, using a rubber spatula to scrape down the sides of the bowl. Add the vegetable slaw, salt and pepper and pulse until vegetables are finely chopped, transfer to a serving bowl.
  • Thinly slice the remaining green onion and sprinkle on top of the buffalo dip. Serve with chili tortilla chips and lime-cilantro vegetable relish.


Calories: 160kcalCarbohydrates: 14gProtein: 8gFat: 8gSaturated Fat: 3gCholesterol: 13mgSodium: 248mgPotassium: 185mgFiber: 3gSugar: 3gCalcium: 136mgMagnesium: 9mgPhosphorus: 67mg
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