Creamy Buffalo Chicken Cauliflower (Print-Friendly Version)
Buffalo sauce, chicken, and cauliflower join creamy cheese in a hearty, flavorful, low-carb one-pan dish.
# What You’ll Need to Make This:
→ Vegetables
01 -
1 large head cauliflower, cut into florets
02 -
3 green onions, chopped
03 -
Fresh parsley or chives, chopped, for garnish (optional)
→ Protein
04 -
2 cups cooked chicken breast, shredded
→ Dairy & Cheese
05 -
1 cup shredded cheddar cheese
06 -
1 cup shredded mozzarella cheese
07 -
1/2 cup ranch dressing or blue cheese dressing
→ Sauces & Seasonings
08 -
1 cup buffalo sauce
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 200°C and lightly grease a 23x33 centimetre baking dish.
02 -
Steam or blanch cauliflower florets until just tender, approximately 5–7 minutes. Drain thoroughly and pat dry to eliminate excess moisture.
03 -
In a large mixing bowl, toss shredded chicken breast with buffalo sauce and ranch or blue cheese dressing. Add cauliflower florets and mix to coat evenly. Season with salt and black pepper to taste.
04 -
Transfer cauliflower and chicken mixture to the prepared baking dish. Sprinkle cheddar and mozzarella cheeses evenly over the top.
05 -
Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
06 -
Remove from oven and garnish with chopped green onions and fresh parsley or chives as desired. Serve immediately while hot.
# Extra Tips:
01 -
For additional heat, incorporate crushed red pepper flakes or a few dashes of hot sauce with the buffalo sauce.
02 -
For extra crunch, top with crushed pork rinds or crispy fried onions before baking.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.