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!
Servings: 6 people
Calories: 438kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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
