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If you're looking for full-on comfort but want to skip all the extra carbs, you'll want to try this cheesy buffalo chicken cauliflower dish. Sweet cauliflower bites drink up zesty buffalo sauce, then mix with tender shredded chicken and lots of gooey cheese. A splash of ranch and a crusty golden top makes it so filling, but still feels a bit lighter. I whip this up on busy nights and there's usually none left—everyone keeps asking for more.
Whenever my crew wants that bold buffalo taste, this is what I make—it's perfect for game nights or anytime it's cold and you want something warm. If there are leftovers, they're just as good reheated the next day for lunch.
Dreamy Ingredients
- Large cauliflower head: Pick the freshest you can find for nice texture
- Chicken breast, already cooked: Rotisserie bird or any cooked chicken you have works, and keeps it juicy
- Bottled or homemade buffalo sauce: Choose your go-to and tweak the spiciness up or down
- Ranch or blue cheese dressing: Pick whichever creamy sauce you like best
- Cheddar cheese, shredded: Sharp cheddar adds loads of taste
- Mozzarella cheese, shredded: Melts smooth and blends everything together
- Fresh green onions: Toss these on for a punch of onion flavor and some color
- Salt and pepper: Rounds out every bite
- Parsley or chives, fresh: Sprinkle on top for a burst of green and fresh flavor
For best results, be sure to blot moisture off your cauliflower after you steam it—no one wants runny casserole! And always shred cheese from the block so it melts creamy.
Simple How-To
- Finish and Garnish:
- Once it’s hot and bubbly, toss on some green onions or sprinkle chopped parsley or chives. Serve right away—you want it steaming!
- Baking Time:
- Pop the dish in your hot oven and bake about 20 to 25 minutes. You'll know it’s ready when the cheese is melty and starts turning golden brown.
- Putting it Together:
- Pour the saucy chicken and cauliflower mix into your dish. Even it all out. Scatter both kinds of cheese all over so every bite is nice and cheesy.
- Mix Everything Up:
- Toss shredded chicken, buffalo sauce, and dressing in a big bowl. Give it a good stir so everything’s coated. Gently fold in cauliflower so all the pieces get that flavor.
- Cauliflower Prep:
- Steam or boil cauliflower florets five to seven minutes, just until soft but not squishy. Let them drain, then pat dry with paper towels so they don’t have extra water.
- Start Hot:
- Crank the oven to 400 Fahrenheit. Get a big dish greased up so nothing sticks.
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Buffalo sauce is a big deal in my house. I’ve tried so many kinds—my favorite is tangy and has just a tiny bit of buttery flavor. One time, my littlest forgot it was spicy, took a huge mouthful, and just giggled and wanted more.
Storing Leftovers
Let your dish chill out on the counter first to cool down
- Stash it in a sealed container in the fridge and it’ll last about three days
- If you want the best texture, heat leftovers in a low oven—not just the microwave—though that’s the fastest way
- Want to freeze it? Put everything together but hold off on baking until it’s time to eat
Swaps You Can Make
Swap in leftover turkey or rotisserie chicken thighs if you want a deeper flavor
- There are some great dairy-free shredded cheese melts you can use if you skip dairy
- Greek yogurt with a bit of lemon works as a swap for the creamy dressing
- Add toasted walnuts or sunflower seeds on top if you want a bit of crunch
How to Serve
Sometimes I just eat this straight from the dish, but it’s awesome scooped over crunchy lettuce or with fresh celery sticks for extra munch
- Cucumber salad or roasted broccoli make awesome bright sides
- If there are leftovers, wrap them in lettuce leaves for a quick, spicy lunch
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FAQs About the Recipe
- → How do I stop the cauliflower from getting soggy?
Once you’ve steamed or blanched your cauliflower, dry it off really well with paper towels. No extra water means your casserole ends up nice and creamy instead of soupy.
- → Is rotisserie chicken okay to use instead of breast?
Yep, that's a great shortcut! Pull the skin and bones off the rotisserie chicken, shred it up, and toss it in with everything else.
- → What can I do to make this dish hotter?
Add more buffalo sauce, sprinkle on crushed chili flakes, or shake in some hot sauce before popping it in the oven to bump up the heat.
- → Any tips for avoiding dairy, or using less?
Sure! Swap regular cheese for your favorite dairy-free kind. Use a vegan ranch or blue cheese so everyone can dig in.
- → What's the best way to store and heat leftovers?
Pop leftovers in a tightly closed container in the fridge—they’ll stay fresh up to 3 days. Warm your portion in the oven or zap it in the microwave until it’s hot enough for you.
- → Can I mix in more toppings or extras?
Definitely! Toss in some crispy onions, add crushed pork rinds for a salty crunch, or stir in sautéed veggies if you want more texture and nutrition.