For a fun twist on buffalo chicken dip, add cauliflower and you’ll have this fan favorite recipe. Tender cauliflower pairs perfectly with hot sauce and cheddar cheese…you won’t want to put it down, trust me!

Buffalo Cauliflower Dip
Yield: about 8 servings

Kosher salt
1 small head of cauliflower, cut into small florets (1/2-inch pieces)
1, 8 ounce package of cream cheese, at room temperature
1 1/2 cups shredded sharp cheddar cheese
1/2 cup ranch dressing
1/4 cup buffalo hot sauce (such as Frank’s)
Corn tortilla chips or vegetables for dipping

1. Preheat an oven broiler to high. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook until tender, 3 to 5 minutes. Drain in a colander, then run under cold water until no longer piping hot.

2. In a large bowl, stir together the cauliflower, cream cheese, cheddar, ranch, hot sauce and a pinch of salt until smooth and creamy, about 2 minutes. Transfer the mixture to a 9 by 9-inch baking dish and broil until the edges are bubbling, the top is brown in spots, and the dip is heated through, about 4 minutes. Serve with corn tortilla chips or vegetables of your choice for dipping.

* If you want the dip to be spicier, add additional hot sauce (a tablespoons at a time), or add 2 tablespoons of pickled jalapeños, roughly chopped, before baking.