Description
Creamy Buffalo Chicken Cauliflower Casserole with tender chicken, spicy buffalo sauce, and creamy cheese sauce. Perfect for a cozy comfort meal.
Ingredients
Scale
- 1 large head cauliflower (about 2 lbs/900g), cut into florets
- 2 tablespoons (30ml) olive oil
- 2 lbs (900g) boneless, skinless chicken breasts, cubed
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- Salt and pepper to taste
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) buffalo sauce (Frank’s RedHot recommended)
- 1/4 cup (60ml) ranch dressing
- 3/4 cup (85g) mozzarella cheese, shredded
- 3/4 cup (85g) cheddar cheese, shredded
- 2 green onions, thinly sliced
- Optional garnish: chopped fresh parsley, blue cheese crumbles
Instructions
- Step 1: Prepare the Cauliflower Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them on a large baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Spread the florets in a single layer and roast for 20 minutes until they begin to brown at the edges. This pre-roasting step is crucial for a non-watery Creamy Buffalo Chicken Cauliflower Casserole.
- Step 2: Cook the Chicken While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken cubes and season with garlic powder, onion powder, salt, and pepper. Sauté until the chicken is cooked through and slightly browned, about 7-8 minutes. The chicken should reach 165°F (74°C) internally. Set aside.
- Step 3: Create the Buffalo Cream Sauce In a medium bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing. Mix until completely smooth. If you’re having trouble getting it smooth, warm the mixture gently in a saucepan over low heat while stirring constantly. This velvety sauce is what gives your Buffalo Chicken Cauliflower Casserole its signature creamy texture.
- Step 4: Assemble the Casserole Reduce oven temperature to 350°F (175°C). In a large mixing bowl, gently combine the roasted cauliflower and cooked chicken. Pour the buffalo cream sauce over the mixture and stir carefully to coat everything evenly. Transfer to a 9×13 inch (23×33 cm) baking dish.
- Step 5: Add Cheese and Bake Sprinkle the combined mozzarella and cheddar cheeses evenly over the top of the casserole. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and beginning to brown in spots. For an extra golden top, broil for the final 2 minutes, watching carefully to prevent burning.
- Step 6: Garnish and Serve Remove your Creamy Buffalo Chicken Cauliflower Casserole from the oven and let it rest for 10-15 minutes. This resting time is essential for the sauce to set properly. Sprinkle with sliced green onions and optional blue cheese crumbles or parsley before serving. Each bite should deliver that perfect balance of spicy, creamy, and savory flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 3 grams
- Sodium: 700 mg
- Fat: 23 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 110 mg