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Buffalo Chicken Cauliflower Casserole - A Comforting, Spicy Weeknight Bake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into bite-size florets (about 6 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 3/4 cup buffalo wing sauce (more to taste)
  • 1/2 cup ranch dressing or blue cheese dressing
  • 4 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup crumbled blue cheese (optional but great for flavor)
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • Optional toppings: thinly sliced celery, extra buffalo sauce, extra ranch

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
  2. Roast the cauliflower: Toss florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Roast 18–22 minutes, stirring once, until edges are lightly browned and tender but not soft.
  3. Mix the sauce: In a large bowl, whisk buffalo sauce, ranch or blue cheese dressing, cream cheese, and the remaining salt and pepper until smooth. If the cream cheese is stiff, microwave it 10–15 seconds to soften.
  4. Add chicken: Fold the shredded chicken into the sauce until well coated. Taste and adjust heat by adding more buffalo sauce if you like it spicier.
  5. Combine: Add the roasted cauliflower to the chicken mixture along with half the mozzarella and half the cheddar. Stir gently to coat everything.
  6. Assemble: Spread the mixture in the baking dish. Top with the remaining mozzarella and cheddar. Sprinkle blue cheese crumbles on top if using.
  7. Bake: Reduce oven temperature to 400°F (205°C). Bake 15–18 minutes, until hot and bubbling around the edges.
  8. Brown the top: For extra color, broil 1–2 minutes, watching closely so it doesn’t burn.
  9. Finish and serve: Let it rest 5 minutes. Top with green onions, herbs, and optional celery. Drizzle a little extra buffalo sauce or ranch over the top if you like. Serve warm.