If you’ve ever found yourself craving the bold, tangy flavor of buffalo wings but wishing it came in a cozy, fork-friendly form, then this Buffalo Chicken Cauliflower Casserole Recipe is about to become your weeknight hero.
I first made this dish on one of those chaotic Tuesday nights when everyone in the house seemed to be hungry at once (moms, you know exactly what I mean). I had leftover chicken, a head of cauliflower that was dangerously close to retirement, and a craving for something creamy and comforting. The result? A bubbly, cheesy, spicy casserole that disappeared faster than I could grab a second helping.
This dish checks all the boxes: low-carb, high-protein, family-approved, and ridiculously easy to make. Plus, it’s got all that classic buffalo flavor—without the deep fryer or the guilt.
Table of Contents
Why You’ll Love This Buffalo Chicken Cauliflower Casserole Recipe
- Low-carb comfort food: All the creamy satisfaction of a traditional casserole, but lighter on the carbs.
- Meal-prep friendly: Stores beautifully and reheats like a dream.
- Crowd-pleaser: The buffalo sauce gives just enough heat without overpowering the dish.
- Quick cleanup: Just one mixing bowl and one casserole dish.
If you’re a fan of recipes like my Chicken Broccoli Rice Casserole or Creamy Cajun Chicken Stuffed Shells, this one is right up your alley.
What Does Buffalo Chicken Cauliflower Casserole Taste Like?
Imagine the zesty kick of buffalo wings blending with the creamy comfort of ranch and melted cheese—all baked together until bubbly and golden.
The cauliflower acts as the perfect sponge, soaking up all that rich buffalo flavor, while the chicken adds hearty protein and texture. The combination of mozzarella and cheddar gives you that classic casserole pull—you know, the kind that stretches like a string of pure happiness when you lift your fork.
It’s spicy, cheesy, and just indulgent enough to feel like a treat, without throwing your health goals off track.
Ingredients You’ll Need for Buffalo Chicken Cauliflower Casserole Recipe
Let’s talk ingredients, because the secret to this Buffalo Chicken Cauliflower Casserole Recipe isn’t just in the sauce—it’s in how these everyday items come together to make something truly comforting and nourishing.
Think of this as a low-carb, high-protein take on classic comfort food. Each ingredient plays its part to balance heat, creaminess, and texture, creating a meal that feels indulgent but is surprisingly wholesome.
Here’s what you’ll need and why each item matters:
- 1 large head of cauliflower, cut into florets:
Cauliflower is the star of this dish. It takes the place of pasta or rice, keeping this casserole gluten-free and lower in carbs. I like to steam it just until fork-tender—soft enough to soak up all that buffalo goodness, but not so soft that it turns to mush. If you love cauliflower-based meals, you might also enjoy my Roasted Cauliflower Soup, which uses the same technique to create creamy texture without cream. - 2 cups cooked chicken breast, shredded:
Rotisserie chicken works perfectly here (a real-time saver for busy weeknights). The mild flavor of chicken makes it the perfect carrier for the bold buffalo sauce. I often use leftovers from my Crispy Garlic Butter Chicken or even grilled chicken from the weekend to give this dish a boost of smoky depth. - 1 cup buffalo sauce (adjust to taste):
This is where that unmistakable tang and heat come in. I usually go for a medium-level sauce so it’s flavorful without being overwhelming. If your family likes things extra spicy, feel free to kick it up a notch with a few drops of hot sauce or even crushed red pepper flakes. - ½ cup ranch dressing or blue cheese dressing:
This creamy element cools down the buffalo sauce just enough and ties everything together. Ranch gives a mild, herby balance, while blue cheese adds that sharp tang traditional buffalo lovers crave. Both options work beautifully, so pick your favorite. For a lighter twist, you can swap in Greek yogurt mixed with garlic powder and lemon juice. - 1 cup shredded cheddar cheese:
Sharp cheddar adds richness and that golden, bubbly finish everyone fights for when the casserole comes out of the oven. It also blends perfectly with the buffalo sauce, giving the dish its iconic orange hue. - 1 cup shredded mozzarella cheese:
Mozzarella brings the stretch and melt factor—the kind of gooey texture that makes casseroles irresistible. If you want an even creamier result, try mixing in a bit of cream cheese, as I sometimes do in my Creamy Chicken Cordon Bleu. - 3 green onions, chopped:
A sprinkle of freshness that cuts through the richness of the cheese and sauce. Save a little for garnish after baking—it makes the finished dish look extra appetizing. - Salt and pepper, to taste:
Simple but essential. A pinch of each enhances all those bold flavors and ensures balance. - Fresh parsley or chives (optional):
These aren’t just for looks—they bring a subtle herby brightness that lifts the whole dish. I love using them especially if I’m serving this casserole for guests or a family potluck.
A Quick Ingredient Tip from My Kitchen
When you’re prepping this Buffalo Chicken Cauliflower Casserole Recipe, make sure your cauliflower is completely dry after steaming or blanching. I learned this the hard way one evening when I rushed the process and ended up with a slightly soupy casserole (still delicious, but not quite Instagram-worthy). A few paper towels can make all the difference between creamy perfection and watery regret.
And if you’re a flavor lover like me, try a small drizzle of ranch or extra buffalo sauce on top after baking—it’s an easy way to make each bite pop with even more flavor.
How to Make Buffalo Chicken Cauliflower Casserole
Alright, friend — apron on, oven preheating, and let’s get this Buffalo Chicken Cauliflower Casserole Recipe bubbling!
This is one of those dishes that looks like it took hours to make but really comes together faster than you can wrangle the kids to the dinner table.
Follow these step-by-step instructions for a creamy, cheesy casserole with that bold buffalo kick we all love.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C).
You’ll want your oven good and hot to get that bubbly, golden crust on top of your casserole.
Lightly grease a 9×13-inch baking dish with olive oil or a little butter. This not only prevents sticking but also adds a subtle flavor base that ties everything together.
If you’re a fan of hearty baked dinners, this process will feel familiar — it’s the same first step I use in my Chicken Stuffing Casserole, and it sets the stage for that comforting, homemade feel.
Step 2: Prepare the Cauliflower
Here’s where the magic begins.
Take your large head of cauliflower, cut it into florets, and give them a quick steam or blanch for 5–7 minutes, just until they’re tender but still holding their shape.
Pro tip: Drain them well and pat dry thoroughly with paper towels. This is one of those small but mighty steps that make all the difference—wet cauliflower can make your casserole watery. And trust me, we want creamy, not soupy.
I usually do this step while the oven’s heating up and my chicken is shredded. You can even steam the cauliflower ahead of time in the morning to save a few minutes at dinner.
If you love cauliflower-based dishes as much as I do, try my Ground Turkey Zucchini Casserole next—it uses the same balance of tender veggies and creamy sauce.
Step 3: Mix the Filling
In a large mixing bowl, combine your 2 cups of cooked shredded chicken with 1 cup of buffalo sauce and ½ cup of ranch or blue cheese dressing.
Stir until the chicken is completely coated and the sauce smells rich and tangy.
Now add in your steamed cauliflower florets. Toss gently but thoroughly, making sure every piece gets a nice coating of that spicy, creamy mixture.
Season with salt and pepper to taste.
This is the point where I usually pause for a taste test (purely professional, of course). You can adjust the spice level here — add a bit more buffalo sauce if you want extra heat or an extra spoonful of ranch if you prefer a milder, creamier finish.
If you love creamy chicken dishes like this one, you’ll definitely enjoy my Creamy Pepperoncini Chicken Skillet, which uses a similar tangy base but with an Italian twist.
Step 4: Assemble the Casserole
Pour your buffalo chicken and cauliflower mixture into the prepared baking dish, spreading it evenly.
Now comes the fun part — the cheese.
Sprinkle 1 cup of shredded cheddar cheese evenly over the top for that sharp, classic flavor, followed by 1 cup of shredded mozzarella for meltiness and that irresistible cheese pull when it comes out of the oven.
If you’re feeling adventurous, mix in a couple tablespoons of cream cheese for an extra creamy layer—it gives the casserole a luscious, velvety texture similar to my Creamy Chicken Cordon Bleu.
Optional but highly recommended: add a sprinkle of crushed pork rinds or crispy fried onions on top for a light crunch once baked.
Step 5: Bake It to Perfection
Slide the casserole dish into your preheated oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling around the edges.
Your kitchen will smell heavenly at this point — spicy, cheesy, and just the right amount of savory.
You’ll know it’s done when you see little golden spots forming on top and the sauce bubbling gently around the corners.
Step 6: Garnish and Serve
Remove your Buffalo Chicken Cauliflower Casserole from the oven and let it rest for 5 minutes before serving. This short resting time helps everything set and makes slicing easier.
Sprinkle with chopped green onions and fresh parsley or chives for color and brightness. If you want to add even more flavor, drizzle a touch of extra buffalo sauce or a swirl of ranch dressing across the top before serving.
This casserole pairs beautifully with a crisp side salad or even a cup of my Broccoli Potato Cheese Soup for a cozy, balanced meal that feels like a warm hug.
Step 7: Enjoy Every Spicy, Creamy Bite
Grab a fork, serve yourself a generous scoop, and dig in.
This Buffalo Chicken Cauliflower Casserole Recipe delivers that satisfying buffalo heat balanced by creamy cheese and tender cauliflower. It’s rich, hearty, and perfect for feeding a hungry family or a crowd of friends on game night.
If you’ve ever thought eating healthy means giving up comfort food, this dish proves otherwise.
And if your family loves this recipe, don’t miss my Chicken and Stuffing Stuffed Shells next — it’s another crowd-pleaser that’s creamy, cozy, and full of flavor.
Tips and Tricks for the Perfect Casserole
- Dry the cauliflower well: Moisture is the enemy of a creamy casserole. Don’t skip patting it dry!
- Add some crunch: Sprinkle crushed pork rinds or crispy onions before baking for texture.
- Make it extra spicy: Add red pepper flakes or a dash of your favorite hot sauce.
- Want it creamier? Stir in 2 ounces of softened cream cheese before baking.
- Meal prep tip: Portion into containers for grab-and-go lunches.
This has become my go-to meal when I’m craving something bold yet wholesome. My husband calls it “game-day mac and cheese without the pasta.” He’s not wrong.
Storage and Reheating
Leftovers (if you’re lucky enough to have any) will last up to 3 days in an airtight container in the fridge. To reheat, pop it into a 350°F oven for 10–15 minutes, or microwave individual portions for 2 minutes until heated through.
You can also freeze it before baking—just thaw overnight in the fridge and bake as directed.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble it up to a day ahead, cover, and refrigerate. Bake when ready to serve.
Is it keto-friendly?
Absolutely. This dish is naturally low in carbs and high in protein and healthy fats.
Can I substitute the dressing?
If you’re not into ranch, use Greek yogurt mixed with a bit of garlic and lemon juice for a lighter option.
Conclusion
This Buffalo Chicken Cauliflower Casserole Recipe is the ultimate comfort food for busy weeknights, meal prep Sundays, or those evenings when you just want something warm, cheesy, and satisfying.
From the first spicy bite to the last creamy forkful, it’s a recipe that brings people together around the table—without spending hours in the kitchen.
If you love this one, try my Crack Chicken Stuffed Baked Potatoes or Creamy Pepperoncini Chicken Skillet next—they’re equally delicious and family-approved.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Buffalo Chicken Cauliflower Casserole Recipe – Easy, Creamy & Irresistible
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Creamy Buffalo Chicken Cauliflower Casserole is a dish that brings together bold buffalo flavors, tender cauliflower, and juicy chicken in a creamy, cheesy casserole. It’s perfect for those looking for a low-carb, high-protein meal that still offers all the comfort of a traditional casserole.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 green onions, chopped
- Salt and pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Steam or blanch the cauliflower florets until just tender, about 5–7 minutes. Drain and pat dry.
3. In a large bowl, combine the shredded chicken, buffalo sauce, and dressing. Add the cauliflower and toss to coat evenly. Season with salt and pepper.
4. Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle shredded cheddar and mozzarella cheeses over the top.
6. Bake for 20–25 minutes until the cheese is melted, bubbly, and the casserole is heated through.
7. Remove from the oven and sprinkle with chopped green onions and optional parsley or chives.
8. Serve hot and enjoy the spicy, creamy goodness.
Notes
Make it extra spicy with crushed red pepper flakes or hot sauce.
Top with crushed pork rinds or crispy fried onions before baking for added crunch.
Store leftovers in an airtight container in the fridge for up to 3 days—great for meal prep or next-day lunch.
