Buffalo Chicken Cauliflower Casserole is a tasty twist on classic comfort food, combining the spicy kick of buffalo sauce, tender chicken, and roasted cauliflower. It’s creamy, a little cheesy, and has just the right amount of heat to keep things interesting without being overwhelming. This dish feels like a warm hug after a long day but with a fun, flavorful punch.
I love making this casserole when I want something filling but still a little lighter than the usual buffalo chicken wings or traditional casseroles. The cauliflower adds a nice crunch and makes it a bit more veggie-friendly, which I appreciate. Plus, it’s super easy to throw together—perfect for busy weeknights when you don’t want to spend hours in the kitchen.
One of my favorite ways to serve this dish is straight out of the oven with a side of celery sticks and a dollop of blue cheese dressing. It always sparks happy conversations at the dinner table because everyone loves that tasty buffalo flavor but can enjoy something a bit different. This casserole is also great for leftovers, so I usually end up having it for lunch the next day!
Key Ingredients & Substitutions
Cauliflower: This is the star veggie that adds texture and a mild flavor. If you can’t find fresh cauliflower, frozen works fine but be sure to thaw and drain well to avoid extra water in the casserole.
Cooked Chicken: Shredded chicken breast works well here. Rotisserie chicken is a great shortcut and adds some extra flavor. For a vegetarian twist, substitute with cooked chickpeas or a plant-based chicken alternative.
Buffalo Wing Sauce: Buffalo sauce gives the casserole its spicy kick. If you want less heat, try mixing in some mild hot sauce or reduce the amount. You can also use a homemade buffalo sauce with butter and hot sauce for a richer flavor.
Cheese: A mix of cheddar and mozzarella creates melty, flavorful topping. Feel free to swap in pepper jack for a little extra spice or use dairy-free cheese for a vegan option.
Cream Cheese & Dressing: These add creaminess without making it too heavy. I like ranch dressing, but blue cheese adds a nice tangy bite. Use vegan cream cheese and dressing for dairy-free versions.
How Do You Keep the Cauliflower from Getting Soggy in the Casserole?
To keep cauliflower firm and prevent sogginess, here’s what I do:
- Steam or boil florets just until tender—don’t overcook. About 5-7 minutes is perfect.
- Drain well and even pat dry with paper towels to remove extra moisture.
- Mix cauliflower gently with the sauce and chicken to avoid breaking it up.
- Bake uncovered so some moisture can evaporate, helping the cheese brown and crust up nicely.
These steps help the cauliflower hold its shape and texture, making the casserole enjoyable instead of mushy.
Equipment You’ll Need
- 9×13 inch casserole dish – Perfect size for even baking and serving.
- Large pot or steamer basket – To steam or boil the cauliflower until just tender.
- Mixing bowls – For combining the buffalo sauce, chicken, and other ingredients.
- Measuring cups and spoons – For accurate measurements of sauces, cheeses, and spices.
- Cooking spoon or spatula – To gently fold the cauliflower into the sauce without breaking it.
- Baking sheet or foil – Optional, to catch any cheese overflow or for easy cleanup.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or tofu instead of chicken for a different protein option.
- Mix in chopped celery or carrots for extra crunch and freshness.
- Add a splash of ranch or blue cheese dressing on top before serving for extra tang.
- Swirl in some cooked quinoa or rice to make it more filling and add grains.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 large head cauliflower, cut into bite-sized florets
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1/2 cup ranch or blue cheese dressing
- 2 green onions, chopped (plus extra for garnish)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Optional: chopped fresh chives or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time to cut the cauliflower and mix ingredients, plus 20-25 minutes baking time. Overall, you’ll spend around 35 minutes from start to finish—a quick and tasty meal for any day of the week!
Step-by-Step Instructions:
1. Prepare Your Oven and Casserole Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish so your casserole won’t stick and will bake evenly.
2. Cook the Cauliflower:
Steam or boil the cauliflower florets for 5 to 7 minutes until tender but still firm—avoid making them mushy. Drain well and set aside.
3. Mix the Buffalo Chicken Filling:
In a large bowl, combine the cooked chicken, buffalo wing sauce, softened cream cheese, ranch or blue cheese dressing, garlic powder, smoked paprika, salt, and pepper. Mix everything until it’s well blended and creamy.
4. Add Cauliflower and Onions:
Carefully fold the steamed cauliflower and half of the chopped green onions into the buffalo chicken mixture. Be gentle so the cauliflower stays in nice pieces.
5. Assemble the Casserole:
Spread the mixture evenly into your greased casserole dish. Sprinkle shredded cheddar and mozzarella cheese over the top for a bubbly, melty finish.
6. Bake and Garnish:
Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and just starting to turn golden. When done, sprinkle the remaining green onions and optional fresh herbs on top for a fresh zing.
7. Serve and Enjoy!
Allow the casserole to cool for a few minutes before serving. It goes great with crunchy celery sticks or a fresh salad, making for a warm, comforting meal with a spicy twist.
Can I Use Frozen Cauliflower for This Casserole?
Yes, you can! Just be sure to thaw it completely and drain any extra water before mixing it in to avoid a soggy casserole.
How Can I Make This Recipe Spicier or Milder?
To make it spicier, add extra buffalo wing sauce or a pinch of cayenne pepper. For a milder version, reduce the buffalo sauce amount and consider using a milder hot sauce or more ranch or blue cheese dressing to balance the heat.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
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 warm, and you can add a sprinkle of cheese on top before reheating for extra gooeyness.