Buffalo Cauliflower Dip

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Nonfat greek yogurt

  Nonfat, plain

  109g

• Parsley

  Spices, dried

  ¼ tsp or 0.1g

• Cream cheese

  167g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Dill weed

  Spices, dried

  ¼ tsp or 0.3g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

Directions

1. Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2½ cups. (You can use a box grater or a food processor to do this.)
2. Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and cook until heated through.
3. Stir in cream cheese and cook, stirring until melted then add in Greek yogurt, parsley flakes, garlic powder, dill weed and onion powder. Cook until heated through.
4. Place dip in bowls and serve warm with celery sticks.