Description

This Buffalo Chicken Cauliflower Bake delivers bold, spicy comfort in every bite with roasted cauliflower, shredded chicken, and plenty of melty cheese. It’s a lighter take on classic buffalo chicken dishes—ideal for weeknight meals, game-day spreads, or meal prep.

Ingredients

Scale

1 large head of cauliflower, cut into florets (about 5 cups)

2 cups cooked shredded chicken (rotisserie works great)

3/4 cup buffalo wing sauce

4 oz cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons chopped fresh parsley (optional garnish)

Instructions

Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
While cauliflower is roasting, melt cream cheese in a large bowl (microwave or stovetop). Stir in buffalo sauce, garlic powder, and onion powder.
Add shredded chicken to the sauce and mix well.
When cauliflower is done, fold it into the chicken and buffalo mixture.
Transfer everything to a greased 9×13-inch baking dish. Top with cheddar and mozzarella.
Bake at 375°F (190°C) for 20 minutes, or until the cheese is bubbly and lightly golden. Broil for 2-3 minutes if desired.
Let it rest a few minutes before garnishing with parsley and serving.