Buffalo Cauliflower Casserole
Perfect for a flavorful and comforting dinner any night of the week, this Buffalo Cauliflower Casserole is made with simple ingredients and ready in an hour!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: buffalo cauliflower casserole, cauliflower casserole
Servings: 6 people
Calories: 438kcal
- 3 cups shredded cooked chicken
- 2 cups cauliflower florets
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/3 cup hot sauce
- 1/2 cup cream cheese
- 1 cup sour cream
- 1 packet ranch seasoning,
- 1/3 cup green onions, thinly sliced
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup gouda, shredded
- 1/3 cup panko
- 1 tbsp chives, finely sliced
Preheat the oven to 425F and line a baking sheet with parchment paper.
Toss the cauliflower florets with olive oil and salt on the baking sheet, then arrange them in a flat layer and bake for 20 minutes or until fork tender. Remove them from the oven and reduce the oven temperature to 350F.
While the cauliflower bakes, stir together the hot sauce, sour cream, cream cheese, ranch seasoning, green onions, and black pepper in a mixing bowl.
Add the cooked chicken and roasted cauliflower to the bufflo mixture, then transfer the casserole mixture to a greased 9 x 13 inch baking dish. Top with the shredded cheeses and panko. Bake for approximately 20 mins until until bubbly.
Serve the casserole right from the oven topped with fresh chives.
Calories: 438kcal | Carbohydrates: 15g | Protein: 30g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 1245mg | Potassium: 626mg | Fiber: 2g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 58mg | Calcium: 315mg | Iron: 2mg