Something I didn’t share all that often before is my love for cooking – I am the most happy when I am in my kitchen creating a new meal, experimenting with ingredients and transforming the meals that I grew up with to be gluten-free and healthier. Memories of standing on a chair in the kitchen “helping” my mom cook flood my mind and the stress of work and life seems to melt away.
I read so many blogs and they are all decorated with these beautiful pictures of ingredients, finished recipes, and happy families enjoying these meals. I am terrible at photography – all the pictures I take are snapped on my iPhone and are often uploaded late at night with a cup of coffee in hand. Also, I write recipes for myself just like my mom taught me i.e. “two handfuls of rosemary, 1 package of squash, a capful of vanilla extract.” You have to bare with me as I try my hand a sharing my recipes and how I share them. Feel free to send me feedback on ways to make my recipes easier to read and understand.
So, in the vein of Football and tailgating I am taking one of my favorite things ever - buffalo wings – and getting rid of all the yuck and making it into a healthy and yummy dip for your next football party. It’s a vegan dip with a cauliflower base. You can thank me later.
- 1/2 teaspoon salt
- 1 head cauliflower, cut into florets
- 2 cloves garlic, peeled and halved
- 8 ounces room temperature vegan cream cheese, quartered (I used Tofutti)
- 1 package (8 oz) vegan shredded Mexican flavored cheese (I used Diaya)
- 1/2 teaspoon cayenne pepper, more or less to taste
- 1/4 cup hot sauce, more or less to taste
Vegetables, GF crackers, GF Pretzels
Preheat your oven to 350 degrees
In a large pot, bring salted water to a boil. Add the cauliflower florets until fork tender – about 3 to 5 minutes.
Drain and transfer the cooked cauliflower to your food processer – it doesn’t have to be some wild expensive food processor. All my fancy kitchen tools have been in storage for the past year, so I just use my Cuisinart mini hot pink food processor. Add the garlic and pulse until combined.
Add the vegan cream cheese and pulse until almost smooth.
Add the diaya cheese, cayenne pepper, and hot sauce and process until smooth – add more cayenne pepper or hot sauce to your liking.
Transfer to a baking dish, and garnish with more cayenne pepper if desired. (I like mine spicy!)
Bake for 30 minutes until hot and bubbly – serve hot with veggies and crackers. I like celery the best!
Leave comments with your questions and I’ll do my best to answer them! Have a great Tuesday!
From ‘Have Not’ to “Have” in Gluten-Free Dining,