Minimum ingredients with maximum flavor.
1 Head of Cauliflower
1 16oz bottle of buffalo sauce (I used Sweet Baby Ray's)
1 8oz container of cream cheese (I used Tofutti)
2 tablespoons of extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Wash and roughly chop cauliflower. Heat extra virgin olive oil in pan over medium heat. Sauté cauliflower until soft. Mix in garlic powder, onion powder, cumin, salt, and black pepper. Feel free to taste and add additional seasoning to your liking, keeping in mind that you're also going to be adding the buffalo sauce. Add in the buffalo sauce and the cream cheese. Simmer for about 5-10 minutes or until everything is well combined and the cream cheese has melted. Serve warm with chips, veggies, sliced baguettes, or whatever floats your boat or finds your lost remote.
When you purchase your buffalo sauce, make sure to read all of the ingredients. Not all store bought buffalo sauce will be vegan. I go with Sweet Baby Ray's because it's a safe bet every time. You're also welcome to make your own sauce with Frank's Red Hot and vegan butter. The idea behind this recipe is minimal work and maximum flavor.
Tofutti is my favorite brand of vegan cream cheese to use when cooking. I like the taste and (in my opinion) it holds up better than some other brands that taste good on bagels, etc.
Comment below if you try the recipe and email me at kalevoncelery@gmail.com if you have questions or suggestions.