Buffalo Chicken Cauliflower Casserole

$- 1 medium head of cauliflower, cut into florets - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust for spice preference) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/2 cup ranch dressing - 1 cup celery, diced - 1/2 cup green onions, sliced - Salt and pepper to taste - 1/4 cup breadcrumbs (optional for topping) - Fresh parsley for garnish When making this casserole, you can tweak the heat level. If you like it spicy, add more buffalo sauce. For a milder dish, reduce the sauce. You can also adjust the cheese amounts. If you love cheese, use more cheddar. If you want a lighter dish, use less cream cheese. For buffalo sauce, I recommend Frank's RedHot for a classic taste. If you want a creamier ranch, try Hidden Valley. When it comes to cheese, Tillamook cheddar is rich and flavorful. For a healthier twist, you can use Greek yogurt instead of cream cheese. {{ingredient_image_1}} Start by cutting the cauliflower into small florets. This helps them cook evenly. Next, boil water in a large pot. Add the cauliflower florets and let them boil for 5-7 minutes. You want them tender but not mushy. Drain the cauliflower and set it aside. This step is key for a nice texture. In a large bowl, mix the shredded chicken and buffalo sauce. You can adjust the buffalo sauce to make it spicier if you like heat. Then, add the softened cream cheese and half of the shredded cheddar cheese. Next, stir in the ranch dressing, diced celery, and sliced green onions. Mix everything until it is well combined. Finally, gently fold in the cooked cauliflower. Season with salt and pepper to taste. Preheat your oven to 350°F (175°C). Pour the chicken and cauliflower mixture into a greased baking dish. Sprinkle the remaining cheddar cheese on top. If you want a crunchy layer, add breadcrumbs. Bake for about 25-30 minutes. Look for a bubbly top that is golden brown. After baking, let it cool for a few minutes before serving. Enjoy your tasty casserole! To change the spice level, adjust the buffalo sauce. Use less sauce for milder flavors. You can also add honey or brown sugar for sweetness. This balances the heat well. For more spice, add extra buffalo sauce or hot sauce. A sprinkle of cayenne pepper can also kick it up. Remember to taste as you mix! Cheese makes this dish creamy and tasty. Use a mix of cream cheese and cheddar for the best flavor. Make sure the cream cheese is soft before mixing. This helps it blend well with the other ingredients. Add cheese on top just before baking. It will melt and create a nice crust. For extra flavor, try using smoked cheddar! Fresh ingredients provide the best taste. Use fresh cauliflower for a firm texture. If using frozen cauliflower, thaw and drain it first. Frozen chicken is also an option. Just ensure it's fully cooked. Fresh celery and green onions add crunch. However, frozen veggies can save time and still taste great. Choose what fits your needs! Pro Tips Adjust the Spice Level: Modify the amount of buffalo sauce to suit your heat preference. Start with less if you're unsure, and add more for extra kick! Perfectly Cooked Cauliflower: Ensure your cauliflower is tender but not mushy by boiling for just 5-7 minutes. It should hold its shape in the casserole. Mixing Ingredients: When folding in the cauliflower, do so gently to avoid breaking down the florets. This keeps the texture nice and chunky. Golden Brown Topping: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning. {{image_2}} If you want a meatless meal, you can focus on the cauliflower. Just skip the chicken and add more veggies. You can use mushrooms, bell peppers, or zucchini to add flavor. Mix them with the buffalo sauce and cream cheese. The cauliflower will still give you that creamy texture. This option tastes great and is perfect for vegetarians. Not a fan of buffalo sauce? No problem! You can use BBQ sauce for a sweet twist. Sriracha gives a spicy kick, while ranch dressing makes it creamy and tangy. Each sauce changes the flavor, so feel free to experiment. The key is to find what you love best. For a low-carb dish, skip the breadcrumbs. You can use crushed pork rinds instead. They add crunch without the carbs. Use more cheese to keep it rich and tasty. If you prefer a traditional version, stick to the recipe as it is. It’s all about your taste and diet goals. To keep your Buffalo Chicken Cauliflower Casserole fresh, let it cool first. Then, place it in an airtight container. The casserole will stay good in the fridge for up to four days. Make sure to seal it well to avoid drying out. If you want to save it for later, freezing works well. Cut the casserole into portions after it cools. Wrap each piece tightly in plastic wrap, then place in a freezer bag. This way, you can enjoy it for up to three months. Label the bags with the date for easy tracking. When you are ready to eat your casserole, take out a piece from the freezer. Let it thaw overnight in the fridge. For reheating, set your oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover it with foil to keep it moist, and bake for about 20-25 minutes. You can also use the microwave for quick heating, but the oven gives a better texture. Enjoy your tasty meal! Yes, you can use store-bought rotisserie chicken. It saves time. Just shred the chicken before adding it to the mix. This will make your life easier, especially on busy days. The flavor will still shine through with the buffalo sauce and cheeses. You can serve this casserole with a simple salad. A fresh green salad or coleslaw adds a nice crunch. You could also pair it with some garlic bread for a comforting meal. If you like, add some carrot sticks or celery on the side for extra crunch and a dip. To make this dish dairy-free, swap the cream cheese and cheese for non-dairy options. Look for dairy-free cream cheese and shredded cheese. Use a dairy-free ranch dressing too. This way, you keep the creamy texture and flavor without the dairy. This blog explored how to make a tasty Buffalo Chicken Cauliflower Casserole. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned about variations like vegetarian options and how to store leftovers. In closing, this dish offers great flavor and flexibility. Try it out and enjoy your cooking adventure! You’ll impress friends and family with this delicious meal.$

Buffalo Chicken Cauliflower Casserole

A spicy and creamy casserole featuring cauliflower and shredded chicken, topped with cheese and breadcrumbs.

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Prep Time 15

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 medium head cauliflower, cut into florets
2 cups cooked chicken, shredded
0.5 cup buffalo sauce
1 cup cream cheese, softened
1 cup shredded cheddar cheese, divided
0.5 cup ranch dressing
1 cup celery, diced
0.5 cup green onions, sliced
to taste salt and pepper
0.25 cup breadcrumbs, optional for topping
for garnish fresh parsley

Instructions

Preheat the oven to 350°F (175°C).
In a large pot, bring water to a boil and add the cauliflower florets. Boil for about 5-7 minutes until tender but not mushy. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, ranch dressing, diced celery, and sliced green onions. Mix until well combined.
Gently fold in the cooked cauliflower until the mixture is evenly distributed. Season with salt and pepper to taste.
Pour the mixture into a greased baking dish. Sprinkle the remaining cheddar cheese on top, followed by breadcrumbs for added crunch if desired.
Bake in the preheated oven for about 25-30 minutes, or until bubbly and the top is golden brown.
Once done, remove from the oven and allow to cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Adjust the buffalo sauce for desired spice level.

Keyword buffalo chicken, casserole, cauliflower, comfort food