Description
A delicious and creamy Buffalo Chicken Cauliflower Casserole that combines roasted cauliflower with shredded chicken and a rich buffalo cream sauce, topped with gooey cheese.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 cups cooked shredded chicken
- ¾ cup buffalo sauce
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella
- 1 cup shredded Monterey Jack
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Roast the Cauliflower: Toss florets with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes until lightly golden.
- Make the Buffalo Cream Sauce: Mix softened cream cheese, buffalo sauce, sour cream, garlic powder, and onion powder until smooth.
- Combine Chicken and Sauce: Fold shredded chicken into the sauce until fully coated.
- Add Roasted Cauliflower: Gently mix roasted cauliflower into the buffalo chicken mixture.
- Assemble the Casserole: Spread mixture into greased baking dish evenly.
- Add Cheese Topping: Sprinkle mozzarella evenly and add Monterey Jack in clusters.
- Bake Until Bubbly: Bake at 400°F for 15–20 minutes until bubbly and melted.
- Rest and Garnish: Let rest 8–10 minutes, then garnish with parsley before serving.
Notes
- This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Feel free to adjust the amount of buffalo sauce to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg