Cauliflower Queso
Free of charge (and of dairy, too)!
Queso and I were not always friendly.
My first crack at queso was New Years Eve of 2021. After a year of uncertainty, my appetizer certainly was not a lucious, creamy dip. Instead, to hopefully welcome in a smoother year ahead, I served a coagulated ball of cheese suspended in a broken pot of milk.
Not only did I not want to take a chip to that “queso,” but I also couldn’t. As someone with a dairy allergy, I avoid queso dips- queso literally means “cheese” in Spanish. I knew I wanted to make a dairy-free recipe without using tofu, beans, or vegan cheese. Using cauliflower purée as the base, I eliminated the extra fat and oil the traditional recipe uses to achieve a creamy consistency. The addition of spices and nutritional yeast transforms cauliflower into an addictive dip for everyone to enjoy.
Ingredients in Cauliflower Queso
Cauliflower- …because the name of the dip must spotlight the star ingredient. Boiling florets until soft and pureeing in a blender until completely velvety smooth will yield the creamiest dairy-free dip!
non-Dairy Milk- The milk adds richness and helps create an ultra smooth consistency in the queso. Any unflavored, unsweetened non-dairy milk will work (you certainly don’t want queso with a hint of vanilla)!
Garlic and Onion- Sweating garlic and onion adds a foundational flavor to the queso.
Spices- Chili powder is mild and adds the fruity, smoky, and deep flavor and color of chili to the dip. Cumin has earthy undertones that enhance the Tex-Mex flavor.
Jalapeño- Bring as much heat as you like! Seeds and ribs of jalapeños carry extra spice, so if you prefer a milder queso, be sure to remove the inside before chopping small. Pickled jalapeño is my personal preference in Cauliflower Queso as the vinegary brine adds acid to the queso that breaks up the creaminess. You can find jar of pickled jalapeños in your supermarket.
Remember: When handling hot peppers, wash your hands thoroughly after or use food-safe gloves before touching your face and eyes.
Tapioca Flour- The starch slightly tightens the queso and absorbs the excess moisture of the cauliflower.
Sea Salt- Salt brings out flavor. A little extra pinch in this recipe resembles the innate saltiness of cheese in queso dip.
Diced Fire Roasted Tomatoes and Green Chilies- I feel like I hit the jackpot when I get a red jewel bursting with sweet acidity. The fire-roasted bits around the tomatoes add a subtle char flavor. You can find canned tomatoes in your supermarket. Freeze the leftover and add to chili for extra flavor and texture.
Nutritional Yeast- Lots of it! You’ll commonly find nutritional yeast in savory vegan recipes. These mighty little yellow flakes of deactivated yeast add the cheesy flavor to Cauliflower Queso. Nutritional yeast contains a significant amount of B12, so the combination of cauliflower and nutritional yeast makes a nutrient-dense take on a tailgate classic.
Hot Sauce- When it comes to hot sauce, even as someone who cannot take any heat, it is not optional. The tangy cayenne taste complements the cheesy flavor and creamy texture.
Can I make Cauliflower Queso ahead?
Cauliflower Queso is easy to make for a game day football crowd or for a few friends as an appetizer. Put the dip in a medium pot and warm over medium heat until desired temperature, stirring constantly.
To save time, steam a bag of frozen riced cauliflower in the microwave instead of cutting and boiling florets. This shortcut will save you time prepping and stove-top space. Make sure the cauliflower is unseasoned!
What to Serve with Cauliflower Queso
Tortilla Chips
Crunch, crispy tortilla chips serve as edible vessels to scoop queso.
Roasted Potato Wedges
I love a good roasted potato. Cut russets, Japanese sweet potatoes, or your preferred variety into wedges and place on a sheet pan. Toss the potatoes with olive oil and place in a preheated 400°F for 20 to 25 minutes (cook time will depend on the thickness and variety of the potatoes used) tossing halfway. Season to taste after removing from the oven. The crisp, caramelized exterior of the wedge with a creamy center pairs well with the cauliflower queso.
Tip: Refrain from seasoning the potatoes before baking. Salt, especially, draws out moisture and will leave a leather-like roasted potato. To avoid this, toss with fat (olive oil or butter) to coat and season with salt, pepper, and spices.
Crudités
The fancy French term for cut raw vegetables served with dip. Celery, bell peppers, tomatoes, and radishes are a few suggestions to add a variety of color, texture, and taste around the cauliflower queso.
Tacos
Swap the sour cream and cheese typically served on Taco Tuesday with this healthier queso recipe that doesn’t lack richness.
1. Boil cauliflower in boiling water for 12 minutes or until extremely soft. Remove from the water and let cool slightly.
2. In a high speed blender, pureé cooked cauliflower, 3/4 cup non-dairy milk, and nutritional yeast until completely smooth and velvety. If needed, add more milk 1 Tbsp at a time. Be Carful! The pureé will be hot!
3. In a medium heavy-bottom pot, heat oil over medium high heat. Sweat onions and garlic with a sprinkle of salt until translucent, about 4 minutes. Add jalepeño, spices, and salt. Stir for 1 minute.
4. Sprinkle in tapioca starch and stir. Switching to a whisk, slowly stir in the remaining 3/4 cup non-dairy milk, whisking constantly to ensure the starch is disolved. Allow the sauce to come to a boil, then reduce the heat and simmer for 5 minutes, stiring occassionally.
5. Stir the cauliflower pureé into the pot. Season with salt, nutritional yeast, and hot sauce to taste. Let simmer for 5 to 10 minutes for the flavors to meld. Serve immediatly with your chips of choice.
+ I like using pickled jalapeñoes in this recipe and adding a splash of the brine to balance the flavors.
+ Make sure your non-dairy milk is unsweetened and unflavored!
+ For make-ahead and short-cut tips, see the section of the blog post titled, "Can I make Cauliflower Queso ahead?"
