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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Lightly grease a 9x13-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.