This Creamy Buffalo Chicken Cauliflower Casserole is the kind of comfort food that warms your belly and brings a little spicy zing to the dinner table. Think tender cauliflower florets cozied up with juicy shredded chicken, all tossed in a bold buffalo sauce, mellowed out by ranch (or blue cheese, if you’re feeling fancy), and topped with loads of melty cheese.
It’s one of those dishes that feels indulgent but sneaks in veggies without making a fuss. Whether you’re cooking for the family, meal-prepping for the week, or looking for a crowd-pleasing potluck idea, this casserole’s got your back.
Plus, it’s quick to throw together with simple ingredients you probably already have on hand. Let’s dive into the creamy, cheesy, spicy goodness!
Why You’ll Love This Recipe:
- Big flavor with minimal fuss — perfect for busy weeknights.
- A great low-carb comfort food option.
- Kid-friendly and customizable to different spice levels.
- Reheats beautifully — great for meal prep.
- It satisfies your buffalo wing cravings without the mess.
Creamy Buffalo Chicken Cauliflower Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–6 servings
Equipment Needed:
- 9×13-inch baking dish
- Large mixing bowl
- Steamer or pot for blanching cauliflower
- Oven
- Cheese grater (if using block cheese)
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 green onions, chopped
- Salt and pepper to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. A little spray or a thin layer of oil will do the trick.
- Prep the Cauliflower: Steam or blanch the cauliflower florets just until they’re fork-tender, about 5–7 minutes. Don’t overcook — we want them to hold their shape in the casserole. Drain well and pat dry with a clean kitchen towel or paper towels.
- Mix It Up: In a large bowl, combine the shredded chicken, buffalo sauce, and your choice of dressing. Stir in the cauliflower and mix until everything is nicely coated. Season with salt and pepper to taste.
- Layer the Casserole: Pour the cauliflower and chicken mixture into your prepared baking dish. Spread it out evenly, then sprinkle the cheddar and mozzarella cheeses all over the top.
- Bake to Perfection: Pop it in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and golden around the edges.
- Finishing Touches: Once out of the oven, sprinkle the chopped green onions and fresh herbs on top. Serve it up warm and enjoy every creamy, spicy bite.
Pro Tips:
- Dry that cauliflower well! Excess moisture is the enemy of a creamy casserole — blot it thoroughly before mixing.
- Go bold with the cheese. Add a little crumbled blue cheese on top for extra tang and personality.
- Short on time? Use rotisserie chicken to speed things up without sacrificing flavor.
- Make it ahead. Assemble the casserole the night before and just bake it when ready to eat.
- Want more veggies? Toss in chopped celery or bell peppers with the cauliflower for extra crunch and nutrition.
Enjoy your casserole hot from the oven — and don’t be surprised if it disappears fast!
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Creamy Buffalo Chicken Cauliflower Casserole
If you’re craving something cozy with a little kick, this Creamy Buffalo Chicken Cauliflower Casserole is just the thing! It’s packed with bold buffalo flavor, tender cauliflower, and juicy chicken, all baked together in a rich, cheesy, and creamy casserole. Plus, it’s low-carb and high-protein — so you can enjoy all that comfort food goodness without the guilt. With melty cheese, a splash of ranch, and that irresistible buffalo sauce, it’s perfect for family dinners, potlucks, or even meal prep for the week. Trust me, everyone’s going to love it!
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 green onions, chopped
- Salt and pepper to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. A little spray or a thin layer of oil will do the trick.
- Prep the Cauliflower: Steam or blanch the cauliflower florets just until they’re fork-tender, about 5–7 minutes. Don’t overcook — we want them to hold their shape in the casserole. Drain well and pat dry with a clean kitchen towel or paper towels.
- Mix It Up: In a large bowl, combine the shredded chicken, buffalo sauce, and your choice of dressing. Stir in the cauliflower and mix until everything is nicely coated. Season with salt and pepper to taste.
- Layer the Casserole: Pour the cauliflower and chicken mixture into your prepared baking dish. Spread it out evenly, then sprinkle the cheddar and mozzarella cheeses all over the top.
- Bake to Perfection: Pop it in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and golden around the edges.
- Finishing Touches: Once out of the oven, sprinkle the chopped green onions and fresh herbs on top. Serve it up warm and enjoy every creamy, spicy bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
