Description
A bold, creamy, low-carb casserole with tender cauliflower and shredded buffalo chicken baked under melty cheddar and mozzarella—perfect for comfort food with a spicy kick.
Ingredients
1 large head cauliflower, cut into florets
2 cups cooked chicken breast, shredded
1 cup buffalo sauce (adjust to taste)
½ cup ranch dressing or blue cheese dressing
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3 green onions, chopped
Salt and pepper, to taste
Optional garnish: chopped parsley or chives
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Steam or blanch cauliflower until just tender (5–7 minutes). Drain and pat dry thoroughly.
- In a large bowl, mix shredded chicken with buffalo sauce and dressing. Add cauliflower and toss gently. Season with salt and pepper.
- Transfer mixture to baking dish. Top evenly with cheddar and mozzarella cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with green onions and optional herbs. Serve hot.
Notes
- Use cauliflower rice for finer texture.
- Add bell pepper, celery, or bacon for more depth.
- Top with crushed pork rinds for crunch.
- Freeze without fresh toppings for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 340
- Sugar: 2g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
