Buffalo Chicken Cauliflower Casserole is a fun twist on classic comfort food that combines tender cauliflower, spicy buffalo chicken, and melty cheese all baked together into one delicious dish. It’s got a great balance of heat and creaminess, making it a tasty option if you’re craving something with a little kick but still hearty and satisfying.
I love making this casserole when I want a meal that feels special but doesn’t take forever in the kitchen. The buffalo sauce adds the perfect tangy spice, and the cauliflower keeps it feeling light while soaking up all those flavors. It’s one of those recipes that everyone asks for again once they try it!
My favorite way to serve it is straight from the oven with a side of celery sticks or a simple green salad. It’s a great dish for a casual dinner or even for game day when you want something different from regular wings. Plus, it reheats well, so I always make a little extra to enjoy later.
Key Ingredients & Substitutions
Cauliflower: This is the star veggie that’s a great low-carb substitute for pasta or rice. Fresh is best for texture, but frozen cauliflower works too—just thaw and drain well to avoid sogginess.
Chicken: Cooked chicken breast works well here. I like rotisserie chicken for its ease, but leftover chicken or even turkey can be swapped in nicely.
Buffalo Wing Sauce: This adds the spicy kick. Go for your favorite brand or homemade version. If you prefer less heat, use mild buffalo sauce or mix it with a little melted butter to tone it down.
Cheeses: Cheddar and mozzarella bring creaminess and gooeyness. You can swap cheddar for pepper jack if you want extra spice, or use all mozzarella for a milder flavor. Cream cheese and sour cream keep it rich and help bind everything together.
Green Onions: These freshen up the dish at the end. If you don’t have green onions, chopped chives or mild sliced red onions make good alternatives.
How Do I Keep the Cauliflower from Getting Watery in This Casserole?
Cauliflower holds a lot of moisture, so it’s key to prep it carefully to avoid a watery casserole. Here’s what I do:
- Steam or boil the cauliflower until just tender—don’t overcook or it becomes mushy.
- Drain thoroughly and then pat each floret dry with a clean kitchen towel or paper towels.
- If using frozen cauliflower, thaw completely and squeeze out extra liquid before mixing.
- Mix quickly and gently with the cheese sauce to keep the cauliflower from breaking down too much.
Taking these steps really helps the casserole hold together with a nice texture instead of becoming soupy.
Equipment You’ll Need
- 9×13-inch baking dish – I use this size for even baking and easy serving.
- Large pot with lid – for steaming or boiling the cauliflower until tender.
- Mixing bowls – for combining the sauce ingredients and mixing everything together.
- Large spoon or spatula – to gently stir and coat the cauliflower and chicken evenly.
- Measuring cups and spoons – to measure ingredients accurately.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked turkey or shredded rotisserie chicken for different flavors.
- Use pepper jack or Monterey Jack cheese instead of cheddar for extra spice or milder meltiness.
- Mix in cooked bacon bits or crumbled blue cheese for added richness and bold flavors.
- Stir in chopped celery or carrots for extra crunch and color.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of cauliflower, cut into florets (about 6 cups)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup buffalo wing sauce (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and pepper, to taste
For Garnishing and Serving:
- 3 green onions, sliced (for garnish)
- Optional: Ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 5-7 minutes to cook the cauliflower, 20-25 minutes baking time, and just a few minutes for assembling. In total, expect around 35-45 minutes from start to finish. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Start by preheating your oven to 375°F (190°C). Cut the cauliflower into florets and steam or boil them for about 5-7 minutes until they are just tender. Make sure to drain them well and pat them dry with a towel so your casserole doesn’t get watery.
2. Mix the Sauce and Ingredients:
In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), buffalo wing sauce, minced garlic, smoked paprika, onion powder, salt, and pepper. Mix everything until smooth and well blended. Then add the cooked cauliflower, shredded chicken, cheddar cheese, and half of the mozzarella cheese. Stir gently to coat all the ingredients evenly with the sauce.
3. Assemble and Bake the Casserole:
Grease a 9×13-inch baking dish lightly. Transfer the mixture into the dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top. Bake uncovered in the oven for 20-25 minutes, until the cheese is melted and bubbly.
4. Finish and Serve:
Once baked, you can drizzle extra buffalo sauce over the top if you like it spicier. Garnish with sliced green onions for a fresh, crunchy touch. Serve the casserole hot, and if you want, pair it with celery sticks and ranch or blue cheese dressing for dipping on the side.
Can I Use Frozen Cauliflower for This Casserole?
Yes! Just be sure to thaw it completely and drain well to remove excess moisture before mixing it into the casserole. This helps prevent a watery dish.
What Can I Substitute for Buffalo Wing Sauce?
If you want less heat, try mixing hot sauce with melted butter or use a mild buffalo sauce. You could also use BBQ sauce for a different flavor twist, though it won’t have the same spicy kick.
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 hot, stirring occasionally for even warming.
Can I Make This Casserole Ahead of Time?
Definitely! You can assemble the casserole a day before and refrigerate it. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
