Buffalo Chicken Cauliflower Casserole is a tasty twist on classic comfort food, combining tender chicken, spicy buffalo sauce, and creamy cheese with fresh cauliflower to keep things light but still hearty. The cauliflower soaks up all the flavors while giving a nice texture that feels a bit special without being too heavy.
I love making this casserole when I want something warm and filling but also a little healthier than your usual buffalo chicken dishes. The spice level is easy to adjust, so you can make it as mild or as bold as you like. I find that adding a little ranch or blue cheese dressing on top makes the whole thing even better, like a perfect finishing touch.
Serving this casserole is super simple—just scoop it onto a plate and maybe add a side of celery sticks for crunch. It’s the kind of dish that everyone I know asks for again, especially when we’re hanging out for a casual dinner or game night. I always look forward to the leftovers, because the flavors really blend together overnight and taste even better the next day.
Key Ingredients & Substitutions
Cauliflower: This is the main veggie that keeps the dish light but filling. Steam it just until tender so it holds its shape and texture. If cauliflower isn’t your favorite, broccoli florets can be a great substitute.
Chicken: Cooked, shredded chicken breast works best for a lean protein. Rotisserie chicken is a handy shortcut and adds flavor. You can also use cooked turkey or a plant-based chicken alternative for a twist.
Buffalo Wing Sauce: This gives the casserole its signature spicy kick. Feel free to adjust the amount for more or less heat. If you want less spice, use mild hot sauce or mix buffalo sauce with a bit of honey.
Cheese: Cheddar adds a creamy, melty texture, while blue cheese brings a sharp tang. If you don’t like blue cheese, try feta or goat cheese as a milder option.
Ranch Dressing: This is optional but adds great creaminess and balances heat. You can swap it with blue cheese dressing or use a simple mix of Greek yogurt and herbs for a lighter touch.
How Do You Keep The Cauliflower From Getting Watery in This Casserole?
One challenge is excess water from the cauliflower making the casserole soggy. Here’s how to avoid that:
- Steam or boil the cauliflower just until fork-tender but not mushy—about 5-7 minutes.
- Drain it well in a colander, then pat dry with paper towels to remove extra moisture.
- Don’t skip drying—the drier the cauliflower, the better the final texture.
- Mix all ingredients gently so you don’t crush the florets and release more water.
- Bake uncovered to allow moisture to evaporate for a bubbly, slightly crispy top.
Following these steps helps keep the casserole rich and creamy, without becoming watery or soggy. It’s the trick I use every time for a great result!
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it’s perfect for the casserole and easy to serve.
- Large mixing bowl – helps you combine all ingredients quickly and evenly.
- Steamer basket or pot with lid – makes steaming cauliflower simple and hands-free.
- Measuring cups and spoons – for accurate sauces, cheese, and seasonings.
- Rubber spatula – great for folding ingredients without breaking up the cauliflower.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or plant-based chicken for a vegetarian option.
- Replace blue cheese with feta or mozzarella if you prefer milder flavors.
- Add sautéed bell peppers or chopped celery for extra crunch and freshness.
- Mix in some chopped jalapeños or sriracha to increase the spice level.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
- 1 large head cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo wing sauce (adjust for preferred spice level)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese, plus extra for garnish
- 1/2 cup ranch dressing (optional for mixing or topping)
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (for garnish)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (optional for garnish)
Time Needed
This casserole takes about 10 minutes to prepare and 20-25 minutes to bake. Add a few minutes extra to steam and dry the cauliflower, so plan for around 35-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so the casserole doesn’t stick.
2. Cook the Cauliflower:
Steam or boil the cauliflower florets just until tender but still firm, about 5-7 minutes. Drain them well, then pat dry with paper towels to remove any extra moisture. This helps keep the casserole from getting watery.
3. Mix the Ingredients:
In a large mixing bowl, combine the shredded chicken, cauliflower, buffalo wing sauce, shredded cheddar cheese, 1/2 cup crumbled blue cheese, garlic powder, salt, and black pepper. If you like, fold in the ranch dressing for extra creaminess.
4. Assemble the Casserole:
Pour the mixture into your greased baking dish and spread it out evenly.
5. Bake to Perfection:
Bake the casserole in your preheated oven for 20-25 minutes, until it’s hot, bubbly, and the cheese is nicely melted.
6. Garnish and Rest:
Remove from the oven and sprinkle the extra crumbled blue cheese, green onions, smoked paprika, and fresh parsley or cilantro on top. Let the casserole rest for 5 minutes so all the flavors can come together.
7. Serve and Enjoy:
Serve your Buffalo Chicken Cauliflower Casserole warm! It’s great on its own or paired with crunchy celery sticks or a fresh side salad.
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower—just be sure to thaw it completely and drain any excess water before mixing it in. Patting it dry helps prevent a watery casserole.
How Can I Make This Recipe Vegetarian?
Swap the chicken for cooked chickpeas or your favorite plant-based chicken substitute. You may want to adjust seasoning and buffalo sauce quantity to taste.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring halfway for even heating.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole but hold off on baking. Cover and refrigerate for up to 24 hours, then bake just before serving for best freshness.
