Description
Creamy Buffalo Chicken Cauliflower Casserole is a delicious and hearty dish that combines the spicy flavors of buffalo chicken with tender cauliflower, all enveloped in a creamy, cheesy sauce. It’s a perfect low-carb option for those craving comfort food with a kick.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 8 ounces cream cheese, softened
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1/4 cup ranch dressing
- 1/3 cup sliced green onions, plus more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded gouda cheese
- Optional: extra buffalo sauce and ranch dressing for drizzling
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C).
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Prepare the Cauliflower: Place the cauliflower florets in a large pot of boiling water. Cook for about 5 minutes until tender-crisp. Drain well and set aside.
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Make the Sauce: In a large bowl, mix together the softened cream cheese, buffalo sauce, ranch dressing, sliced green onions, garlic powder, salt, and pepper until smooth and well combined.
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Combine Ingredients: Add the shredded chicken and cooked cauliflower to the bowl with the sauce. Stir until everything is evenly coated.
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Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar and gouda cheeses evenly over the top.
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Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve: Let the casserole rest for 5 minutes before serving. Garnish with extra sliced green onions and drizzle with additional buffalo sauce and ranch dressing if desired.
Notes
- For a spicier kick, increase the amount of buffalo sauce to 3/4 cup.
- To reduce calories, use reduced-fat cream cheese and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.