The big game is quickly approaching and although I’m not one to watch every touch down and tackle, I love a good half time show and am a sucker for endless appetizers and all things finger foods. So, as much as I lack dedicated interest in the game play, I’m in for the party. Who else is with me?!
When I was a kid my mom would load up on store bought appetizers and dad would rough house with a mini football while we gathered around the tv to watch the big game – – and of course the half time show. Not much has changed now – I still gather for the food and entertainment, except now I try to add in a few homemade nibbles to make things a little healthier – – like this dairy free buffalo cauliflower dip.
There was that one time I almost sabotaged our traditions. The time I accidentally re-set the TV right before the first kick and sent everyone into a frenzy, scattering for the remote and instructions on how to get the picture on screen as soon as possible. That was a memorable night that I still can’t seem to live down.
Every game day needs a starring dish. Creamy, decadent and full of flavour your guests will have no idea this buffalo dip is loaded with veg and missing the usual cheese suspects. It’ll fool even your most seasoned Super Bowl fans.
Looking for more appetizers and finger foods to round out your game day spread. How about my balsamic tomato crostini’s or vegan spinach dip. Serve everything alongside some spiked lemonade and chocolate cupcakes for dessert.
- 2 Tbsp avocado oil (neutral oil)
- 1 head cauliflower, florets (or 500g frozen florets)
- 1/2 onion, diced
- 1 Tbsp flour
- 1 cup coconut yogurt
- 1/4 cup cashew milk
- cashew cream (full recipe from below)
- 1/3 cup sriracha sauce (favourite hot sauce)
- 2 tsp dried parsley
- 1/2 tsp dill
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp pepper
- Cashew Cream
- 1 cup raw cashews, soaked
- 2/3 cup water
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425 degrees.
- Spread cauliflower florets onto a sheet pan and toss with 1 Tbsp oil. Roast for 20 minutes until lightly golden.
- Remove cauliflower from the oven and reduce heat to 350 degrees.
- Prepare the cashew cream by adding all ingredients to a blender and pureeing until creamy and smooth. Set to the side.
- In a large skillet heat 1 Tbsp oil over medium heat. Cook onions until soft and translucent.
- Sprinkle in the flour and stir to mix with the onions and oil.
- Remove skillet from the heat and mix in the coconut yogurt, cashew milk and cashew cream. Whisk until fully combined.
- Add in the hot sauce and spices. Stir to combine.
- Roughly chop the roasted cauliflower and stir into the dip mixture.
- Pour mixture into a cast iron pan or baking dish and bake for 15 minutes.
- Enjoy warm with naan, break sticks, veggies or a sliced up baguette.