Buffalo Chicken Cauliflower Casserole is a delicious mix of tender chicken, spicy buffalo sauce, and cauliflower baked to perfection with a cheesy, creamy topping. It’s like all your favorite buffalo chicken flavors, but with a fun veggie twist that makes it feel lighter and just as tasty.
I love making this casserole when I want something comforting that also gives me a little kick of heat. The buffalo sauce brings just the right amount of spice without overwhelming, and the cauliflower adds a nice texture that soaks up all the flavors. I usually make extra so I can have leftovers for lunch — it tastes even better the next day!
This dish is perfect served with a side of crunchy celery sticks or a simple green salad to balance out the rich, cheesy flavors. Whenever I bring this casserole to a get-together, it’s always a hit because it’s familiar but also something a bit different. It’s a cozy, crowd-pleasing meal that feels like a little celebration of comfort food and veggies all in one dish.
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower gives a nice texture and mild flavor that soaks up the sauce. If you’re short on time, you can use frozen cauliflower florets—just thaw and drain well before using.
Chicken: I like using rotisserie chicken for convenience and flavor. You can also use leftover cooked chicken or even grilled chicken breast. For a vegetarian option, try cooked chickpeas or tofu.
Buffalo Sauce: Buffalo sauce is the heart of the spicy kick here. Frank’s RedHot is classic and balanced. If you want milder heat, use less sauce or a milder hot sauce blend. For dairy-free, make sure your buffalo sauce contains no butter.
Cheese: Cheddar adds a sharp, melty texture. Feel free to swap with Monterey Jack, mozzarella, or pepper jack for extra spice. Cream cheese creates creaminess but can be replaced with Greek yogurt or a dairy-free cream cheese alternative if needed.
Ranch Dressing: Ranch adds coolness and herbs. Use packet ranch seasoning mixed with sour cream or mayo as an easy swap. For dairy-free or vegan versions, look for plant-based ranch dressings.
How Do You Keep Cauliflower from Getting Watery in This Casserole?
Cauliflower can release water while baking, which may make the casserole soggy. Avoid this by following these steps:
- Steam or boil the cauliflower just until tender, not mushy.
- Drain thoroughly and pat dry with paper towels to remove extra moisture.
- Spread cauliflower in a single layer to steam or boil faster and drain better.
- Mix ingredients gently to keep cauliflower intact and avoid breaking it down too much.
- Don’t skip draining and drying; it’s key for a creamy but firm casserole texture.
This approach helps keep the casserole creamy and cheesy without becoming soupy or watery. It’s a small step that makes a big difference in your final dish!
Equipment You’ll Need
- large pot or steaming basket – I recommend it because it makes steaming cauliflower quick and easy without mess
- mixing bowls – perfect for combining ingredients and making the sauce evenly
- baking dish (9×13 inch) – I like it because it’s the right size for this casserole and easy to serve from
- measuring cups and spoons – helps keep everything accurate, and you’ll use them for the sauces and seasonings
- spatula or large spoon – for mixing the ingredients and spreading the casserole smoothly
Flavor Variations & Add-Ins
- Proteins: Swap chicken for cooked turkey, shredded beef, or even cooked shrimp for a different flavor profile.
- Cheeses: Use pepper jack or Monterey Jack instead of cheddar for a milder or spicier cheese kick.
- Veggies: Mix in sautéed bell peppers, jalapeños, or chopped spinach to add more color and nutrients.
- Spices and Sauces: Add a dash of smoked paprika or cumin for extra depth, or drizzle a little blue cheese dressing on top for a bold twist.
Buffalo Chicken Cauliflower Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup buffalo sauce (such as Frank’s RedHot)
- 1 ½ cups shredded cheddar cheese
- ½ cup cream cheese, softened
- ¼ cup ranch dressing
- ¼ cup chopped green onions (plus extra for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: blue cheese crumbles for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, so you’ll have a delicious casserole ready in roughly 35 minutes total – quick and perfect for a weeknight meal.
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Preheat your oven to 375°F (190°C) and lightly grease a casserole dish. Steam or boil the cauliflower florets for 5 to 7 minutes until just tender, then drain very well to remove any excess moisture. This helps keep the casserole from getting watery.
2. Mix the Chicken and Sauces:
In a large bowl, toss the shredded chicken with ¾ cup of buffalo sauce until the chicken is evenly coated. In a separate bowl, combine the softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Combine Everything:
Add the cooked cauliflower, buffalo chicken mixture, and half of the shredded cheddar cheese into the cream cheese mixture. Stir gently until all ingredients are well combined.
4. Bake the Casserole:
Spread the mixture evenly in the prepared casserole dish. Sprinkle the remaining cheddar cheese on top. Bake in your preheated oven for 20 to 25 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
5. Garnish and Serve:
Remove the casserole from the oven. If you like more buffalo flavor, drizzle extra buffalo sauce on top. Then sprinkle with chopped green onions and blue cheese crumbles if you’re using them. Let cool for a few minutes before serving—enjoy warm!
Can I Use Frozen Cauliflower for This Casserole?
Yes! Just make sure to thaw and drain it very well to remove excess moisture before using. This helps keep the casserole from becoming watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally to heat evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed—add a handful of extra cheese on top if you like.
What Can I Substitute for Ranch Dressing?
You can use blue cheese dressing, a simple mix of sour cream and herbs, or even plain Greek yogurt with a bit of garlic powder and dill for a lighter option.
