Add the white and light green parts of the chopped green onions and sauté for 1–2 minutes until the onion is soft. Keep the dark green pieces aside.
Chop the cauliflower into florets and process it until rice consistency. You can use a food processor or a grater to do this step.
Add the cauliflower rice with the sauté green onion. Stir over medium heat until the cauliflower is tender—its liquid will reduce, and it will turn lightly golden. This will take around 10–15 minutes depending on the amount of cauliflower you’ve got.
Add the cream cheese, salt, and ground black pepper. Stir over the stove until all the ingredients are well combined.
Add the sour cream, buffalo sauce, ranch dressing, dark green parts of the green onion, and shredded mozzarella cheese.
Mix to combine. Adjust salt and buffalo sauce to taste.
Once mozzarella is melted, remove dip from heat and serve warm.
Notes
It's essential that the cauliflower is tender and the liquid has reduced before adding the rest of the ingredients; otherwise, the dip will have a watery taste.
Keep leftovers in an airtight container in the fridge for up to 7 days. To reheat the dip over the stove, use a pot or a skillet over medium heat, stirring regularly, so it doesn’t stick in the bottom.
To reheat the dip in the oven, place it in an oven-safe tray with the oven at 400°F for 8–10 minutes or until the cheese starts to bubble.
This is a very customizable dip! Though the cauliflower and the buffalo sauce are the key ingredients, you can add or remove any of the others. For example, you can replace ranch dressing with ranch seasoning (1–2 tbsp), or shredded mozzarella with shredded cheddar cheese, and sour cream with natural greek yogurt.
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