Description
A comforting and creamy casserole that combines the spicy tang of buffalo sauce with tender cauliflower and rich cheese, perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 1 head cauliflower, chopped into florets
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C). Chop the cauliflower into even florets for uniform cooking. Shred cold chicken if necessary. Soften cream cheese at room temperature.
- Steam the cauliflower florets until tender, about 5–7 minutes. In a bowl, mix cream cheese, buffalo sauce, Greek yogurt or sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- In a baking dish, combine the steamed cauliflower and shredded chicken. Pour the cream cheese mixture over and stir gently to coat. Sprinkle shredded cheddar on top, then bake for 25–30 minutes until bubbly and golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
For extra creaminess, add a splash of milk or extra Greek yogurt when reheating. You can also use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg