Buffalo Chicken and Cauliflower Bake

• 2 cups cauliflower florets
• 1 lb chicken breast, cooked and shredded
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/2 cup bread crumbs
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded chicken with buffalo sauce until well coated.
3. 3 On a baking sheet, toss cauliflower florets with a drizzle of olive oil, salt, and pepper. Roast for 20 minutes.
4. 4 Combine roasted cauliflower with the buffalo chicken mixture.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a small bowl, mix bread crumbs with melted butter and garlic powder. Sprinkle over the top.
7. 7 Bake for 15 minutes, then sprinkle with cheddar and blue cheese. Broil for 2-3 minutes until cheese is bubbly.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Baking sheet
• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add 1/2 cup diced celery to the mix for crunch.
• Substitute hot sauce for buffalo sauce for a milder flavor.

Substitutions

• Use mozzarella cheese instead of blue cheese for a milder flavor.
• Replace cauliflower with broccoli for a similar texture.

Pairings

• A crisp lager or a citrusy IPA complements the spiciness well.
• Serve with garlic bread for a complete meal.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the breadcrumb topping.
• Use rotisserie chicken for a quicker prep time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a side of celery sticks and carrot sticks.
• Pair with a cool coleslaw for a refreshing contrast.

FAQ