Buffalo Chicken Cauliflower Casserole is a tasty twist on classic comfort food, combining spicy buffalo chicken with tender cauliflower and melty cheese. It’s got that perfect mix of heat, creaminess, and a little crunch from the cauliflower that makes every bite satisfying. If you like buffalo wings but want something a bit lighter and easier to eat, this casserole hits the spot.
I love making this dish when I want something warm and cozy but without the extra carbs from traditional casseroles. It’s also a great way to sneak in some veggies for anyone who might be picky about their greens. I usually add a bit more buffalo sauce than the recipe calls for because I like it nice and spicy, but you can always adjust it to your heat preference.
One of my favorite ways to enjoy this casserole is with a big side of crunchy celery sticks or a simple green salad to balance out the flavors. It’s perfect for casual dinners or even for bringing over to a game day party. I always get compliments on how flavorful and comforting it is, and it’s especially good served warm, straight out of the oven when all the cheese is perfectly melted and bubbly.
Key Ingredients & Substitutions
Cauliflower: This is the base of the dish, giving it a great texture and a mild flavor that balances the spicy buffalo sauce. If you want to switch it up, broccoli florets work well too.
Cooked Chicken: I like using rotisserie chicken for convenience, but leftover chicken or even shredded turkey can be used. Just make sure it’s well-cooked and shredded.
Buffalo Wing Sauce: This adds the signature spicy kick. If you’re sensitive to heat, try a mild buffalo sauce or add less. For a different flavor, hot sauce mixed with melted butter also works.
Ranch or Blue Cheese Dressing: Adds creaminess and helps cool the heat from the buffalo sauce. If dairy is an issue, use a vegan ranch or a simple mix of mayo and garlic powder.
Cheddar Cheese: Cheddar melts nicely and adds sharp flavor. You can mix in mozzarella for extra stretchiness or use a dairy-free cheese if needed.
How Do I Make Sure the Cauliflower Isn’t Soggy in the Casserole?
The key is to steam the cauliflower just until it’s tender, not mushy. Too much moisture can make the casserole watery.
- Steam florets for about 5-7 minutes until just soft.
- After steaming, drain thoroughly and pat dry with paper towels to remove extra water.
- Mix ingredients gently to avoid breaking the cauliflower into too small pieces.
- Bake uncovered so steam can escape, keeping the casserole firm.
These little steps help the cauliflower hold its shape and prevent a soggy texture, making each bite satisfyingly firm but tender.
Equipment You’ll Need
- Large pot or steamer basket – I use this to steam the cauliflower until just tender and it’s quick and easy.
- Mixing bowl – perfect for combining the cooked cauliflower, chicken, and sauces without making a mess.
- 9×13 inch baking dish – a standard size that holds everything well and bakes evenly.
- Measuring cups and spoons – help you measure the buffalo sauce, dressings, and cheese precisely.
- Oven – necessary for baking until bubbly and golden on top.
Flavor Variations & Add-Ins
- Use cooked shredded turkey instead of chicken for a different meaty flavor, ideal for leftovers.
- Mix in diced celery or shredded carrots for extra crunch and freshness.
- Add a dash of smoked paprika or chili powder to the cheese for a smoky kick.
- Top with crumbled blue cheese instead of or alongside the ranch for a stronger cheese flavor.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 large head cauliflower, cut into florets
- 2 cups cooked chicken, shredded or chopped
- ½ cup buffalo wing sauce (adjust to taste)
- ½ cup ranch dressing or blue cheese dressing
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
For Garnish:
- ¼ cup chopped green onions or chives
- Optional: ¼ cup crumbled blue cheese (if you prefer blue cheese over ranch)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25 minutes to bake, so roughly 35 minutes in total. It’s a quick and simple dish, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Cauliflower:
Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with a little oil or cooking spray. Steam the cauliflower florets for about 5-7 minutes until they are just tender. Drain well to remove any extra moisture so your casserole won’t be soggy.
2. Mix the Main Ingredients:
In a large bowl, combine the steamed cauliflower, cooked chicken, buffalo wing sauce, half of the shredded cheddar cheese, and half of the ranch or blue cheese dressing. Stir everything together gently to coat the ingredients well. Add salt and pepper to taste.
3. Assemble and Bake:
Spread the mixture evenly into the prepared casserole dish. Sprinkle the remaining cheddar cheese on top. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and lightly golden.
4. Add Final Touches and Serve:
Take the casserole out of the oven and drizzle the remaining ranch or blue cheese dressing over the top. Sprinkle with chopped green onions or chives and, if you like, some crumbled blue cheese. Serve warm with celery sticks or a fresh side salad for a tasty, satisfying meal.
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, frozen cauliflower works well! Just thaw it completely and drain any excess water before mixing it with the other ingredients to prevent a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to step 4, then cover and refrigerate it for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through for best texture and flavor.
Can I Adjust the Spiciness?
Definitely! Use less buffalo sauce if you prefer it milder, or add more for extra heat. You can also balance the spice with more ranch or blue cheese dressing mixed in or drizzled on top.
