You’ll love this creamy buffalo chicken cauliflower casserole because it only has six ingredients and is ready in under 30 minutes. Simply cook a head of cauliflower following the package directions, then drain. Mix in the cream cheese and green onions and bake for 20 to 25 minutes. Add an extra tablespoon of buffalo sauce if you’d like it more spicy. And for added flavor, top with fresh minced parsley and enjoy! It’s that easy!
To make the buffalo chicken cauliflower casserole, first prep the cauliflower. Peel the cauliflower and cut into bite-size florets. Chop the raw chicken into small pieces, then mix it with buffalo sauce and seasoning. Next, spread the florets in a large baking dish. Then, sprinkle the top with cheese. Roast the casserole for 20 minutes, or until golden brown. Meanwhile, cook the chicken and vegetables for another 10 minutes uncovered.
The buffalo chicken cauliflower casserole is a keto-friendly casserole that contains no carbs. This dish is made with steamed cauliflower and low-carb buffalo sauce. To make the casserole, prepare a sheet pan, cover with foil, and heat it on low for five to eight hours. Alternatively, you can also cook it in the oven on a low setting for about two or three hours. The chicken and cauliflower are steamed, mashed, and coated in the sauce and are ready to be served.
To make the buffalo chicken cauliflower casserole, all you need is grated cauliflower, shredded chicken, and eggs. Other ingredients include smoked paprika and buffalo sauce. Then, you need a sheet pan, a mixing bowl, and a spoon. If you don’t have a sheet pan, you can use frozen riced cauliflower, which will save you the trouble of rinsing it. If you can’t find frozen cauliflower, you can freeze the cooked one for a few weeks or months. When you want to make it again, just thaw it and reheat.
Whether you choose to cook the buffalo chicken cauliflower casserole in a pan or an Instant Pot, this dish is a tasty way to serve buffalo chicken and cauliflower. It’s also gluten-free and keto-friendly and is perfect for meal prep. If you have a busy schedule, this dish can be frozen and baked in the refrigerator for up to 6 months. Once thawed, you can reheat it for up to 6 months. Afterward, add 10 minutes to the cooking time.
To prepare buffalo chicken cauliflower casserole, start by boiling the cauliflower. Slice it into bite-sized florets. Then, combine the chopped chicken with the sauce. Transfer the florets to a baking dish and bake for about 20 minutes. Then, top the casserole with a few slices of bacon and serve with a side of cornbread. This delicious dish is sure to become a staple in your family!