Buffalo "Chicken" Dip

Ok so there really isn't in "chicken" in this dip. But boy is it tasty! And SUPER easy for pot lucks or parties. This is also flexible as you can add as much or as little hot sauce as you like.

One thing for sure I have learned is to read the ingredient labels. It is surprising where Dairy is added! For example Frank's RedHot® Buffalo Wing Sauce has butter already in it! So go for the original sauce to keep it truly "Potokar Friendly."

1/2 to 3/4 cup vegan mayo

1 container vegan cream cheese

1 tsp garlic powder

1 tsp salt/pepper

1 or 2 heads of cauliflower

1/2 to 1 cup Frank's Red Hot Sauce

1. Pre-heat oven to 400 Degrees
2. Cut the cauliflower in small and large bit size pieces. Spray with Olive Oil and sprinkle a bit of garlic powder on them. (for extra crunch dust with just a bit of rice flour)
3. Place on lightly oiled baking sheet. Bake until tender and slightly browned. Approximate 20 minutes - turn half way. 
4. Melt the cream cheese in a microwave safe bowl or casserole dish. (30 - 45 second increments until easy to work with)
5. Add mayo, garlic powder, salt and pepper and mix well (I have also substituted vegan sour cream instead of mayo with good results as well)
6. Add cauliflower and Frank's and mix well without breaking the cauliflower too much.
7. Serve immediately. (This can also be placed in a slow cooker and served from the slow cooker to keep it warm.)

As an alternative - add shredded carrots and/or celery to the mix to give it some crunch. Vegan cheese shreds can top it for a "cheesy" appearance on top.

** Serve with carrots, celery, chips or pita pieces.