Description

This Creamy Buffalo Chicken Cauliflower Casserole is a low-carb, keto-friendly dish packed with bold buffalo flavor, tender chicken, and roasted cauliflower, all coated in a creamy, cheesy sauce. It’s perfect for meal prep, game day, or a cozy weeknight dinner.

Ingredients

Units Scale

1 large head of cauliflower, cut into florets
2 cups cooked shredded chicken (rotisserie works well)
1 cup buffalo sauce
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing (or blue cheese dressing)
1/4 cup green onions, chopped (optional)
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven: Set your oven to 375°F (190°C).
Prepare cauliflower: Steam or boil the cauliflower florets for 5-7 minutes until slightly tender. Drain and set aside.
Mix the sauce: In a large bowl, mix cream cheese, buffalo sauce, ranch dressing, garlic powder, salt, and pepper until smooth.
Combine ingredients: Add shredded chicken and cauliflower to the sauce, stirring until everything is evenly coated.
Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and cheddar cheese.
Bake: Place the casserole in the oven and bake for 20-25 minutes, until bubbly and golden brown on top.
Garnish and serve: Sprinkle with green onions and parsley before serving.

Notes

You can swap ranch dressing with blue cheese for a tangier flavor.
Add cooked bacon bits for extra crunch and smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.