Buffalo Chicken and Cauliflower Bake

• 2 cups cauliflower florets
• 1 lb chicken breast, cooked and shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped scallions
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 tablespoons butter
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 375°F and spray a 9x9 inch baking dish with nonstick cooking spray.
2. 2 Toss cauliflower with a bit of oil and roast on a baking sheet for 15 minutes until tender.
3. 3 In a bowl, mix shredded chicken with buffalo sauce and set aside.
4. 4 In a saucepan, melt butter over medium heat. Whisk in flour, garlic powder, and paprika.
5. 5 Gradually add milk, whisking constantly, until the mixture thickens. Season with salt and pepper.
6. 6 Combine the cheese sauce with ranch dressing. Stir in half the cheddar and blue cheese.
7. 7 Layer half the cheese sauce mixture in the baking dish, top with buffalo chicken, roasted cauliflower, and remaining sauce.
8. 8 Sprinkle the remaining cheddar and blue cheese on top.
9. 9 Bake for 25-30 minutes until bubbly and golden brown.
10. 10 Garnish with chopped scallions before serving.

Equipment

• 9x9 inch baking dish
• Baking sheet
• Mixing bowls
• Saucepan
• Whisk

Variations

• Add diced jalapeños for an extra kick.
• Substitute cauliflower with broccoli for a broccoli bake version.

Substitutions

• Use hot sauce of choice if buffalo sauce is unavailable.
• Substitute blue cheese with additional cheddar for a milder flavor.

Pairings

• Pairs well with a cold beer or a tangy lemonade.
• Serve with warm dinner rolls or garlic bread.

Nutrition

Tips

• Use store-bought rotisserie chicken to save time.
• For extra spice, add a pinch of cayenne pepper to the cheese sauce.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a classic buffalo wing experience.
• Pair with a crisp green salad or coleslaw.

FAQ