Summer is for BBQs and parties. Surprise your friends with unusual vegan junk food platter they won’t be able to resist.
BUFFALO CAULIFLOWER DIP
INGREDIENTS:
- 1 small-medium cauliflower, broken into small florets
- 1 small onion, thinly sliced
- 2 Tbsp olive oil
- 180g vegan cream cheese
- 11⁄2 tsp dried dill
- 1 Tbsp freshly squeezed lemon juice
- 1⁄2 tsp garlic powder
- 135g vegan mayonnaise
- 185g shredded dairy-free cheese
- 250ml wing sauce, such as Frank’s RedHot
- • 50g dairy-free blue cheese (optional)
- celery batons and crackers, to serve
METHOD:
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Combine the cauliflower, onion and olive oil in a bowl and spread out in a single layer on the tray. Bake for 25–30 minutes, until the edges of the cauliflower begin to char. Remove from the oven and reduce the temperature to 175°C.
- In a bowl, combine the cream cheese, dill, lemon juice, garlic powder, mayonnaise, two-thirds of the shredded cheese, three-quarters of the wing sauce, the charred cauliflower and onion. Stir well and transfer to a baking dish. Pour the remaining sauce over the top and sprinkle over the remaining shredded cheese. Bake for 25–30 minutes, until the cheese is bubbling.
- Break the blue cheese into small blobs and position them over the top of the cheesy cauliflower.
- Serve with celery batons or crackers for dipping.
Recipe extracted from Vegan Junk Food by Zacchary Bird, published by Smith Street Books, RRP $45.00. Photography © Pete Dillon, Food Stylist © Bridget Wald