Buffalo Chicken Cauliflower Casserole – A Cozy, Spicy Weeknight Favorite

If you love buffalo wings but want something a little lighter and more weeknight-friendly, this is the dish for you. Buffalo Chicken Cauliflower Casserole is creamy, cheesy, and packed with big flavor, but it skips the heavy carbs. You still get that classic tangy heat, a satisfying bite, and a bubbly, golden top.

It’s easy enough for a busy evening and crowd-pleasing enough for game day. Serve it on its own or with a crisp side salad, and you’re set.

Buffalo Chicken Cauliflower Casserole - A Cozy, Spicy Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 large head of cauliflower (about 6 cups florets), cut into bite-size pieces
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1/2 cup buffalo sauce (adjust to taste; use your favorite brand)
• 4 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella (optional for extra melt)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 2–3 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley or cilantro (optional)
• Blue cheese crumbles or ranch dressing, for topping (optional)

Instructions

 

• Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or similar casserole pan.
• Par-cook the cauliflower: Steam or microwave the cauliflower florets until just tender-crisp, about 5–7 minutes. Drain well and pat dry with paper towels to remove excess moisture.
• Make the buffalo mixture: In a large bowl, whisk together buffalo sauce, cream cheese, Greek yogurt, melted butter, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth.
• Add chicken and cheese: Fold the shredded chicken into the buffalo mixture. Stir in half of the cheddar and all of the mozzarella.
• Combine with cauliflower: Add the drained, dried cauliflower to the bowl and gently toss to coat everything evenly.
• Assemble the casserole: Transfer the mixture to the baking dish, spreading it into an even layer. Sprinkle the remaining cheddar over the top.
• Bake: Bake for 18–22 minutes, until the casserole is hot and bubbling around the edges.
• Broil for color (optional): Set the oven to broil for 2–3 minutes to brown the top lightly. Watch closely to prevent burning.
• Finish and serve: Let the casserole rest for 5 minutes. Top with sliced green onions, parsley, and blue cheese crumbles or a light drizzle of ranch, if you like. Serve warm.

What Makes This Special

This casserole blends the comfort of a cheesy bake with the bright, punchy flavor of buffalo sauce. Using cauliflower instead of pasta or potatoes keeps the dish lighter without losing the hearty feel.

It’s also flexible: you can use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. Best of all, the recipe comes together with simple ingredients and minimal prep.

Ingredients

• 1 large head of cauliflower (about 6 cups florets), cut into bite-size pieces
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1/2 cup buffalo sauce (adjust to taste; use your favorite brand)
• 4 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella (optional for extra melt)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 2–3 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley or cilantro (optional)
• Blue cheese crumbles or ranch dressing, for topping (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or similar casserole pan.
2. Par-cook the cauliflower: Steam or microwave the cauliflower florets until just tender-crisp, about 5–7 minutes.

   Drain well and pat dry with paper towels to remove excess moisture.

3. Make the buffalo mixture: In a large bowl, whisk together buffalo sauce, cream cheese, Greek yogurt, melted butter, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth.
4. Add chicken and cheese: Fold the shredded chicken into the buffalo mixture. Stir in half of the cheddar and all of the mozzarella.
5. Combine with cauliflower: Add the drained, dried cauliflower to the bowl and gently toss to coat everything evenly.
6. Assemble the casserole: Transfer the mixture to the baking dish, spreading it into an even layer.

   Sprinkle the remaining cheddar over the top.

7. Bake: Bake for 18–22 minutes, until the casserole is hot and bubbling around the edges.
8. Broil for color (optional): Set the oven to broil for 2–3 minutes to brown the top lightly. Watch closely to prevent burning.
9. Finish and serve: Let the casserole rest for 5 minutes. Top with sliced green onions, parsley, and blue cheese crumbles or a light drizzle of ranch, if you like.

   Serve warm.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating tip: Add a splash of milk or a spoonful of yogurt when reheating to restore creaminess if it looks a little dry.

Health Benefits

• Lower in carbs: Cauliflower replaces starchy pasta or potatoes, trimming carbs while still delivering a hearty base.
• Protein-rich: Chicken and Greek yogurt boost protein, which helps with satiety and muscle support.
• Better fats: Using yogurt and a moderate amount of cheese offers creaminess without going overboard on saturated fat.
• Vitamins and fiber: Cauliflower adds fiber, vitamin C, vitamin K, and antioxidants to the dish.

Pitfalls to Watch Out For

• Watery casserole: If you skip drying the cauliflower, the casserole can become watery.

  Drain and pat dry well after steaming.

• Too spicy or too mild: Buffalo sauces vary. Taste the sauce mixture before baking and adjust with more sauce, a splash of vinegar, or a bit of yogurt to balance heat.
• Overbaking: Baking too long can dry out the chicken and separate the dairy. Pull it once it’s bubbling and hot in the center.
• Uneven mixing: Toss cauliflower gently but thoroughly so every bite gets coated and the cheese doesn’t clump.

Recipe Variations

• Blue Cheese Lover’s: Stir 1/3 cup blue cheese crumbles into the mixture and add more on top after baking.
• Bacon Ranch: Swap half the buffalo sauce for ranch, and fold in 4 slices of crisp, crumbled bacon.
• Extra Veggie: Add diced celery and bell pepper to the mix for crunch.

  Sauté them briefly first to soften.

• Low-Dairy: Use lactose-free cream cheese and omit mozzarella. Replace some cheddar with a dairy-free alternative that melts well.
• Spicy-Smoky: Add chipotle powder or a spoonful of adobo sauce for a smoky kick.
• Keto-Boost: Increase chicken to 4 cups and add 1 tablespoon avocado oil to the sauce for extra fat and richness.
• Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to bake time.