Buffalo Chicken Cauliflower Casserole is a tasty twist on classic comfort food, combining tender chunks of chicken, spicy buffalo sauce, and roasted cauliflower all baked together in a cheesy, creamy mix. It’s got that perfect mix of bold flavors and a bit of a kick, balanced out by the smoothness of melted cheese and a bit of crunch from the cauliflower.
I love making this casserole when I want something hearty but a little lighter than your usual dishes. The buffalo sauce adds that familiar zing that everyone loves, but swapping in cauliflower makes it feel fresh and just a little healthier. I usually toss in some crunchy celery or green onions on top for an extra pop of color and flavor.
This casserole is great for sharing with family or friends on a cozy night in. I often serve it with a simple side salad or some cooling ranch or blue cheese dressing to mellow out the heat. It’s one of those dishes that people come back for seconds on, and I always smile when someone asks for the recipe because it’s such a fun way to enjoy buffalo chicken with a veggie twist.
Key Ingredients & Substitutions
Cauliflower: This is the star veggie here, giving the dish bulk and nutrition. I like roasting it for a bit of a toasted flavor, but steaming works too. You can swap cauliflower for broccoli if you want a different veggie twist.
Buffalo sauce: It brings the bold spicy kick. If you want milder heat, use less sauce or mix with a bit of BBQ sauce. For a dairy-free option, check for vegan buffalo sauces.
Cheese: Cheddar and mozzarella melt nicely for creaminess and pull. Feel free to use Monterey Jack, Pepper Jack, or even a dairy-free cheese alternative for lactose-free eating.
Cream cheese & sour cream: These add richness and help balance the heat. Greek yogurt is a good substitute if you want a tangier, lighter version.
Cooked chicken: Leftover roast chicken or store-bought rotisserie chicken work great and save time. You can also use shredded turkey or a plant-based chicken substitute.
How Can I Get the Cauliflower Just Right — Tender but Not Mushy?
The goal is to soften the cauliflower enough to blend nicely in the casserole, without it turning to mush.
- Steam or roast the florets until they’re just fork-tender; this means they give easily but still hold shape (about 8-10 minutes).
- Roasting adds a nice caramelized flavor and prevents sogginess. Spread on a baking sheet, toss with a little oil, and roast at 400°F (205°C) for 10-12 minutes.
- Drain any extra moisture well if you steam, since wet cauliflower can make the casserole watery.
- Be gentle when folding cauliflower into the cheesy chicken mix to keep the pieces intact.
Equipment You’ll Need
- Oven – I recommend a standard oven preheated to 375°F (190°C) for even baking.
- Large mixing bowl – for combining the buffalo sauce, cheeses, and chicken; it helps keep things tidy and easy to mix.
- Vegetable steamer or roasting sheet – to cook the cauliflower until tender. Roasting adds extra flavor, while steaming is quick and simple.
- 8×8 or similar casserole dish – a medium-sized dish that holds everything well and helps the casserole bake evenly.
- Measuring cups and spoons – to keep everything accurate and easy.
- Optional: A spatula or spoon – for mixing and spreading the ingredients smoothly.
Flavor Variations & Add-Ins
For a different twist, try swapping the cooked chicken for cooked turkey or shredded plant-based chicken for a meatless version.
Add chopped celery or green onions before baking to boost crunch and freshness.
Use pepper jack or Monterey Jack cheese instead of cheddar for extra spice or creaminess.
Mix in a little crumbled blue cheese or ranch dressing for even more flavor hits.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets (about 6 cups)
- 2 cups cooked chicken, shredded or chopped
- ½ cup buffalo sauce (such as Frank’s RedHot)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ¼ cup sour cream
- ¼ cup ranch dressing (optional, for creaminess)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- Extra buffalo sauce for drizzling on top
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, including chopping and mixing, plus 20-25 minutes to bake. If you choose to roast the cauliflower, add another 10-12 minutes. Overall, expect around 35-45 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Preheat your oven to 375°F (190°C). You can either steam or roast the cauliflower florets until they’re tender but still hold their shape. Steaming takes about 8-10 minutes; roasting at 400°F (205°C) with a little oil will take 10-12 minutes and adds a nice flavor.
2. Mix the Buffalo Chicken Base:
In a large bowl, combine the cooked chicken, buffalo sauce, softened cream cheese, sour cream, ranch dressing (if using), minced garlic, smoked paprika, salt, and pepper. Stir well until everything is creamy and blended.
3. Combine Ingredients:
Gently fold the cooked cauliflower florets and half of the shredded cheddar and mozzarella cheeses into the buffalo chicken mixture. Be careful not to break the cauliflower too much.
4. Assemble and Bake:
Transfer the mixture into a greased or lined casserole dish, spreading it out evenly. Sprinkle the remaining cheddar and mozzarella cheeses on top. Bake uncovered for 20-25 minutes, until the cheese melts, bubbles, and turns golden brown in spots.
5. Finish and Serve:
Remove the casserole from the oven and drizzle extra buffalo sauce on top for an extra kick. Garnish with sliced green onions. Serve warm with your favorite side salad or a dollop of ranch or blue cheese dressing to balance the spice.
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can! Just make sure to thaw and drain it well before using to avoid excess moisture that could make the casserole watery. Pat it dry with paper towels if needed.
What Can I Substitute for Buffalo Sauce?
If you want less heat, you can mix buffalo sauce with a bit of honey or BBQ sauce to mellow the spice. Alternatively, try using a mild hot sauce or even a smoky chipotle sauce for a different flavor twist.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk or cream if it feels dry.
