Description
This Creamy Buffalo Chicken Cauliflower Casserole is a cheesy, spicy, and delicious low-carb meal perfect for busy weeknights! Made with tender cauliflower, shredded chicken, and a creamy buffalo sauce, it’s keto-friendly, gluten-free, and packed with flavor.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets (or 4 cups frozen cauliflower)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 oz (1/2 block) cream cheese, softened
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 cup crumbled blue cheese (optional)
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
Step 1: Preheat & Prep the Cauliflower
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Steam or microwave cauliflower florets until slightly tender (about 5 minutes). Drain well.
Step 2: Make the Creamy Buffalo Sauce
- In a large bowl, mix cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
Step 3: Assemble the Casserole
- Add shredded chicken and cauliflower to the bowl and toss until fully coated.
- Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
- Transfer to the prepared baking dish and spread evenly.
Step 4: Bake & Finish
- Sprinkle the top with remaining cheddar cheese and blue cheese (if using).
- Bake uncovered for 20-25 minutes, until bubbly and golden brown.
Step 5: Serve & Enjoy
- Let cool for 5 minutes, then garnish with fresh parsley or green onions.
- Serve hot with extra ranch or blue cheese dressing on the side.
Notes
- Make It Spicier: Add ½ tsp cayenne pepper or extra buffalo sauce.
- Protein Swap: Use ground turkey or shredded rotisserie chicken.
- Low-Carb Friendly: Perfect for keto and gluten-free diets.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven at 350°F for 10 minutes.