Roast the Cauliflower

1. Preheat the oven to 425°F. Add 4 cups of cauliflower florets (1 medium head of cauliflower) to a baking sheet and toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread the cauliflower into an even layer.
2. Roast for 25-35 minutes, or until the cauliflower is tender and lightly golden around the edges.

Make the Creamy Buffalo Base

1. Add silken tofu, vegan cream cheese, vegan mayonnaise, buffalo sauce, nutritional yeast, garlic clove, onion powder, and smoked paprika to a food processor.
2. Blend until completely smooth and creamy.

Add the Roasted Cauliflower

1. Add the roasted cauliflower to the food processor with the buffalo sauce mixture. Pulse several times until the cauliflower is incorporated but the mixture still has some texture. Add salt to taste.

Bake

1. Reduce the oven temperature to 375°F. Spread the buffalo cauliflower mixture evenly into a small baking dish. Bake uncovered for 20–25 minutes, or until the dip is hot throughout and bubbling slightly around the edges. Top with sliced green onions and an extra drizzle of buffalo sauce (if desired) and serve warm.