Buffalo Chicken Cauliflower Casserole – Spicy, Creamy, and Easy Comfort Food

This casserole brings the bold flavor of buffalo wings to a weekday-friendly, veggie-forward bake. It’s creamy, cheesy, and just spicy enough to keep things interesting, with roasted cauliflower standing in for pasta or potatoes. If you love buffalo chicken dip, you’ll be right at home here.

The best part: it’s simple to make and great for meal prep. Serve it for game day, a casual dinner, or any time you want comfort food without the heaviness.

Buffalo Chicken Cauliflower Casserole - Spicy, Creamy, and Easy Comfort Food

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• Cauliflower: 1 large head, cut into florets (about 6–7 cups)
• Cooked chicken: 3 cups shredded (rotisserie is great)
• Buffalo wing sauce: 1/2 to 3/4 cup, to taste
• Cream cheese: 8 ounces, softened
• Ranch or blue cheese dressing: 1/3 cup
• Shredded cheese: 1 1/2 cups (cheddar, Monterey Jack, or mozzarella)
• Green onions: 3, thinly sliced (plus extra for garnish)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika (optional): 1/2 teaspoon
• Salt and black pepper: to taste
• Olive oil: 1–2 tablespoons
• Optional toppings: crumbled blue cheese, chopped cilantro or parsley, crushed kettle chips or pork rinds for crunch

Instructions

 

• Preheat and prep: Heat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
• Roast the cauliflower: Toss florets with olive oil, salt, and pepper. Spread on a sheet pan and roast 18–22 minutes until crisp-tender and lightly browned. This keeps the casserole from turning watery.
• Make the sauce base: In a large bowl, whisk cream cheese (softened), ranch or blue cheese dressing, garlic powder, onion powder, smoked paprika, and 1/2 cup buffalo sauce until smooth.
• Add chicken and onions: Stir in shredded chicken and most of the green onions. Taste and adjust salt and pepper.
• Combine with cauliflower: Add roasted cauliflower to the bowl. Fold gently to coat everything evenly. If you want more heat, add extra buffalo sauce now.
• Layer and top: Transfer the mixture to the baking dish. Sprinkle evenly with shredded cheese. Add a few crumbles of blue cheese if you like.
• Bake: Lower oven to 400°F (205°C). Bake 15–20 minutes, until bubbly and the cheese is melted and lightly golden.
• Finish and garnish: Let the casserole rest for 5–10 minutes. Drizzle a little buffalo sauce over the top, then sprinkle with remaining green onions and herbs. Add crunchy topping if using.
• Serve: Scoop into bowls and serve as-is or with a crisp green salad, celery sticks, or garlic bread.

Why This Recipe Works

– Cauliflower keeps the casserole light while soaking up the buffalo sauce, so every bite tastes big and satisfying. – Shredded chicken blends into the creamy sauce, giving you protein without fuss. Rotisserie chicken makes it even faster. – A mix of cream cheese, ranch or blue cheese dressing, and shredded cheese gives the casserole a luscious texture without feeling greasy. – Baking it together mellows the heat a bit and creates those irresistible golden, bubbly edges. – It’s flexible.

You can scale the spice, swap cheeses, and add veggies or toppings to suit your crowd.

Shopping List

• Cauliflower: 1 large head, cut into florets (about 6–7 cups)
• Cooked chicken: 3 cups shredded (rotisserie is great)
• Buffalo wing sauce: 1/2 to 3/4 cup, to taste
• Cream cheese: 8 ounces, softened
• Ranch or blue cheese dressing: 1/3 cup
• Shredded cheese: 1 1/2 cups (cheddar, Monterey Jack, or mozzarella)
• Green onions: 3, thinly sliced (plus extra for garnish)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika (optional): 1/2 teaspoon
• Salt and black pepper: to taste
• Olive oil: 1–2 tablespoons
• Optional toppings: crumbled blue cheese, chopped cilantro or parsley, crushed kettle chips or pork rinds for crunch

Instructions

1. Preheat and prep: Heat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
2. Roast the cauliflower: Toss florets with olive oil, salt, and pepper. Spread on a sheet pan and roast 18–22 minutes until crisp-tender and lightly browned.

   This keeps the casserole from turning watery.

3. Make the sauce base: In a large bowl, whisk cream cheese (softened), ranch or blue cheese dressing, garlic powder, onion powder, smoked paprika, and 1/2 cup buffalo sauce until smooth.
4. Add chicken and onions: Stir in shredded chicken and most of the green onions. Taste and adjust salt and pepper.
5. Combine with cauliflower: Add roasted cauliflower to the bowl. Fold gently to coat everything evenly.

   If you want more heat, add extra buffalo sauce now.

6. Layer and top: Transfer the mixture to the baking dish. Sprinkle evenly with shredded cheese. Add a few crumbles of blue cheese if you like.
7. Bake: Lower oven to 400°F (205°C).

   Bake 15–20 minutes, until bubbly and the cheese is melted and lightly golden.

8. Finish and garnish: Let the casserole rest for 5–10 minutes. Drizzle a little buffalo sauce over the top, then sprinkle with remaining green onions and herbs. Add crunchy topping if using.
9. Serve: Scoop into bowls and serve as-is or with a crisp green salad, celery sticks, or garlic bread.

Storage Instructions

– Refrigerate leftovers in an airtight container for up to 4 days. – Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until hot. – For freezing, assemble and cool completely after baking, then wrap tightly and freeze for up to 2 months.

Thaw in the fridge overnight before reheating. – If freezing, skip crunchy toppings until just before serving so they don’t soften.

Why This is Good for You

– Lower-carb comfort: Cauliflower replaces starchier bases without sacrificing satisfaction. – Protein-rich: Chicken keeps you full and supports recovery after workouts. – Built-in portion control: The bold flavor is satisfying in reasonable servings, helping you avoid overeating. – Customizable heat: Control the spice level to suit your digestion and preferences. – Veggie-forward: Easy way to add an extra serving of vegetables to dinner.

Pitfalls to Watch Out For

– Watery casserole: Don’t skip roasting the cauliflower. If you steam or microwave it, the casserole may become soggy. – Too spicy: Start with less buffalo sauce and add more after mixing. Heat builds as it bakes. – Cold cream cheese clumps: Soften it well or warm it briefly in the microwave.

A smooth base makes a better sauce. – Overbaking: Once the cheese melts and bubbles, pull it. Extra time can dry out the chicken. – Under-seasoning: Taste the sauce before baking and adjust salt, pepper, and acid (a squeeze of lemon can brighten the flavor).

Variations You Can Try

– Loaded veggie: Fold in sautéed bell peppers, mushrooms, or spinach. – Bacon ranch: Add cooked, crumbled bacon and swap blue cheese dressing for ranch. – Extra cheesy: Mix cheddar and mozzarella for melt plus stretch; sprinkle Parmesan on top for a sharper bite. – Greek yogurt swap: Replace half the cream cheese with plain Greek yogurt for more protein and a tangy finish. – Low-heat version: Use a mild buffalo sauce or cut it with more ranch/blue cheese dressing. – Gluten-free crunch: Add a topping of crushed pork rinds or gluten-free crackers mixed with a little melted butter. – No-dairy twist: Use dairy-free cream cheese, vegan ranch, and a meltable plant-based cheese; choose a dairy-free buffalo sauce.

FAQ

Can I use frozen cauliflower?

Yes, but roast it straight from frozen on a hot sheet pan to evaporate moisture. It may need a few extra minutes to brown and dry out before mixing with the sauce.

What kind of chicken works best?

Shredded rotisserie chicken is the easiest and most flavorful.

Leftover grilled or baked chicken breast also works. Just avoid overly sauced or sweet marinades that clash with the buffalo flavor.

How spicy is this casserole?

It’s moderately spicy with 1/2 cup buffalo sauce. If you prefer mild, start with 1/3 cup and add more after tasting.

For extra heat, finish with a drizzle of hot sauce or add a pinch of cayenne.

Can I make it ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if starting cold from the fridge.

What’s the best cheese to use?

Cheddar brings classic flavor, Monterey Jack melts beautifully, and mozzarella gives you stretch.

A blend of cheddar and Jack is a great all-around choice.

How do I keep it from drying out when reheating?

Cover the dish with foil in the oven and reheat at a moderate temperature. If it looks dry, stir in a spoonful of ranch or a splash of milk before warming.

Is there a way to add more vegetables?

Absolutely. Stir in roasted broccoli, sautéed onions, or a handful of spinach.

Just cook off any excess moisture first so the casserole stays creamy.

In Conclusion

Buffalo Chicken Cauliflower Casserole delivers all the flavor of your favorite game-day wings in an easy, family-friendly bake. It’s comforting without being heavy, customizable to your heat tolerance, and built for leftovers. Keep it simple for a quick weeknight dinner, or dress it up with toppings when friends come over.

Either way, it’s a reliable, crowd-pleasing dish you’ll want in regular rotation.