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Easy Buffalo Chicken Cauliflower Casserole - Creamy, Spicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cauliflower: One large head, cut into small florets (about 6–7 cups).
  • Cooked chicken: 3 cups shredded or chopped (rotisserie works great).
  • Buffalo hot sauce: 1/2 cup (Frank’s RedHot style).
  • Cream cheese: 8 ounces, softened.
  • Ranch or blue cheese dressing: 1/3 cup (ranch is milder, blue cheese is bolder).
  • Shredded cheese: 1 1/2 cups total (use mozzarella for melt and sharp cheddar or Monterey Jack for flavor).
  • Greek yogurt or sour cream: 1/2 cup (adds body and tang).
  • Butter: 2 tablespoons, melted (for classic buffalo richness).
  • Garlic powder: 1 teaspoon.
  • Onion powder: 1/2 teaspoon.
  • Smoked paprika or regular paprika: 1/2 teaspoon.
  • Salt and black pepper: To taste.
  • Green onions: 2–3, thinly sliced, for garnish.
  • Optional add-ins: 1/2 cup crumbled blue cheese, 1/2 cup diced celery, or 1/2 cup cooked bacon bits.

Method
 

  1. Prep the oven and pan: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Par-cook the cauliflower: Steam or microwave the florets until just tender-crisp, about 5–7 minutes. They should pierce with a fork but still hold shape. Drain well and pat dry to remove excess moisture.
  3. Make the buffalo sauce base: In a large bowl, whisk together the softened cream cheese, buffalo sauce, melted butter, Greek yogurt or sour cream, ranch or blue cheese dressing, garlic powder, onion powder, paprika, and a pinch of salt and pepper until smooth.
  4. Add the cheese: Stir in 1 cup of the shredded cheese. Reserve the remaining 1/2 cup for topping.
  5. Combine with chicken and cauliflower: Fold the cooked chicken and drained cauliflower into the sauce until everything is evenly coated. If adding celery, bacon, or blue cheese crumbles, mix them in now.
  6. Assemble the casserole: Spread the mixture evenly in the prepared dish. Sprinkle the remaining 1/2 cup shredded cheese on top.
  7. Bake: Place in the oven for 20–25 minutes, until bubbling around the edges and the cheese on top is melted and lightly golden.
  8. Finish and garnish: Let it rest 5–10 minutes to set, then top with sliced green onions. Add a drizzle of buffalo sauce or a few dots of ranch if you like.
  9. Serve: Spoon into bowls and enjoy as-is or with a crisp green salad. It’s also great alongside carrot and celery sticks for that classic buffalo vibe.