In a medium saucepan over medium-high heat, add cauliflower rice and water. Cover and cook until tender, stirring occasionally, about 5 minutes.
Stir in hot sauce, cream cheese, cheddar cheese, and ranch or blue cheese dressing. Continue stirring until hot and bubbly, about 5 minutes.
Garnish with blue cheese crumbles. Serve hot with carrots, celery sticks, or crackers. Or, transfer to a slow cooker and keep warm until serving time.
Riced cauliflower: Use a food processor or box grater to make your own cauliflower rice. To do it by hand, use the largest holes on a box grater to shred the vegetable into tiny pieces. To use a food processor, simply cut the cauliflower into pieces and pulse the vegetable until evenly minced. Or buy a 16-ounce bag of cauliflower rice in the produce section.
Hot sauce: Frank's RedHot is classic Buffalo wing sauce; I wouldn't use anything else. But you can try your favorite hot sauce if you have one.
Yield: A single batch of this Cauliflower Buffalo Dip will feed about 16 for a snack or appetizer. Half or double the recipe as desired to fit your crowd.
Storage: Transfer any extra Cauliflower Buffalo Dip to an airtight container and refrigerate for up to 4 days.
Make ahead: Since this easy snack recipe comes together in just 10 minutes, chances are, you won't need to worry about making it in advance. If you must, however, stir everything together up to 24 hours ahead, store in the refrigerator, and gently reheat on the stove.