Buffalo Chicken Cauliflower Casserole is a tasty twist on classic comfort food, combining tender cauliflower florets with spicy buffalo chicken and melty cheese. It’s got just the right amount of zing from the buffalo sauce balanced by creamy, cheesy goodness, making every bite exciting and satisfying. This dish is a great way to enjoy your favorite buffalo flavors while sneaking in some veggies.
I love making this casserole when I want something filling but not too heavy. The cauliflower adds a nice texture and soaks up all the buffalo sauce really well. I usually use shredded cooked chicken for a quick prep, and then top everything with a generous sprinkle of cheese before baking it all to bubbly perfection. It’s always a hit with friends and family, especially anyone who enjoys a little kick in their meal.
My favorite way to serve this casserole is with a side of crisp celery sticks and a dollop of ranch or blue cheese dressing. It turns the whole meal into a fun mix of spicy, creamy, and crunchy. Plus, leftovers reheat wonderfully, making it a great choice for easy lunches or dinners during the week. If you’re looking for a flavorful, cozy dish that brings warmth and a little heat, this Buffalo Chicken Cauliflower Casserole is definitely worth trying!
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower florets add a satisfying bite and soak up the buffalo sauce well. If cauliflower isn’t your favorite, try broccoli florets as a tasty substitute.
Chicken: I prefer shredded cooked chicken breast for a lean protein touch. Rotisserie chicken works great if you’re short on time, or use canned chicken for convenience.
Buffalo Wing Sauce: This gives the dish its signature spicy kick. Frank’s RedHot is a classic choice. You can adjust the heat level by adding more or less sauce or substitute with a milder hot sauce if you prefer less spice.
Cheese: Cheddar provides rich melting flavor while blue cheese adds tangy creaminess. If you don’t like blue cheese, try feta or skip it altogether and add extra cheddar.
Ranch Dressing: Ranch helps mellow out the heat and adds creaminess. You can swap this for blue cheese dressing or make a simple mix with mayo and herbs for a lighter option.
How Can You Make the Cauliflower Just Right for Baking?
Getting the cauliflower texture right is key to a good casserole. You want it tender but not mushy so it holds up in the bake.
- Boil cauliflower florets in salted water for about 5 minutes until just fork-tender.
- Drain well and let them dry slightly; excess water can make the casserole soggy.
- Gently toss with the chicken and sauces — careful not to break up the florets too much.
- When baking, the cauliflower softens further but keeps some bite for a nice texture contrast with the creamy cheese.
These steps help ensure your casserole stays hearty and full of flavor without turning watery or mushy.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it’s perfect for the casserole without overcrowding.
- Large pot – to boil the cauliflower until tender, making it easier to toss and bake later.
- Mixing bowls – for combining the chicken, buffalo sauce, ranch, and seasonings easily.
- Measuring spoons and cups – helps keep the ingredients balanced and consistent.
- Cooking spoon or spatula – to mix everything gently and transfer it into the dish.
Flavor Variations & Add-Ins
- Use cooked shredded turkey instead of chicken for a different twist on flavors or for leftovers.
- Add sliced jalapeños or red pepper flakes for extra heat—great if you love spicy!
- Mix in cooked bacon bits before baking for a smoky, savory crunch.
- Switch up the cheese with pepper jack or Monterey Jack to vary the flavor profile and meltiness.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
- 1 large head cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 1 ½ cups shredded cheddar cheese
- ½ cup crumbled blue cheese
- ¾ cup ranch dressing
- 3 green onions, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: Paprika or extra buffalo sauce for garnish
How Much Time Will You Need?
This casserole takes about 10 minutes to prep, 5 minutes to cook the cauliflower, and around 25 minutes to bake. In total, plan for about 40 minutes from start to finish for a delicious, spicy meal.
Step-by-Step Instructions:
1. Prepare Your Oven and Cauliflower:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to keep the casserole from sticking. Bring a large pot of salted water to a boil, then add your cauliflower florets. Cook them for about 5 minutes until tender but still firm. Drain the water well and set the cauliflower aside.
2. Mix the Buffalo Chicken Sauce:
In a large mixing bowl, combine shredded chicken, buffalo wing sauce, ranch dressing, garlic powder, onion powder, salt, and pepper. Stir everything until the chicken is fully coated in the buffaloy, creamy sauce.
3. Combine Cauliflower with Chicken Mixture:
Gently fold the cooked cauliflower into your buffalo chicken sauce mixture. Be careful not to break up the cauliflower as you mix. Once combined, transfer the whole mixture into your prepared baking dish and spread it out evenly.
4. Add Cheese and Bake:
Sprinkle the shredded cheddar cheese evenly over the casserole. Place it in the oven and bake for about 20 to 25 minutes, or until the cheese is melted and bubbly on top.
5. Finish and Serve:
Remove the casserole from the oven. Sprinkle crumbled blue cheese and sliced green onions on top for extra flavor and color. If you like, drizzle some extra buffalo sauce and sprinkle a little paprika for a nice touch. Serve hot, and enjoy with celery sticks or a fresh side salad for a great contrast in textures.
Can I Use Frozen Cauliflower for This Casserole?
Yes, you can! Just make sure to thaw the cauliflower completely and drain any excess water before using it to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with Buffalo Chicken Cauliflower Casserole?
This casserole pairs wonderfully with celery sticks and a side salad or steamed vegetables to balance the spicy richness.
