Description
Description A warm, tangy, and spicy buffalo chicken cauliflower casserole, perfect for weeknight meals or game-day spreads, that is low-carb and family-friendly.
Ingredients
- 1 head cauliflower, chopped
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese, softened
- 1/2 cup green onions, chopped
- Salt and pepper to taste
- Optional: additional buffalo sauce for drizzling
Cook Mode Prevent your screen from going dark
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the middle position.
- Steam the chopped cauliflower until tender, about 8–10 minutes, then drain well.
- In a large bowl, combine cooked chicken, buffalo sauce, cream cheese, and half of the shredded cheese, mixing until smooth.
- Add the steamed cauliflower to the mixture and stir until evenly coated. Season with salt and pepper to taste.
- Pour the mixture into a greased casserole dish and spread out evenly.
- Top with the remaining cheese and chopped green onions.
- Bake for 25–30 minutes, or until bubbly and golden, tenting with foil if necessary.
- Let it cool slightly before serving.
Notes
- Notes
- For extra crunch, sprinkle panko mixed with melted butter on top before baking. This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.