Why You’ll Love This Recipe

This dish is a fantastic alternative to traditional buffalo chicken wings, offering the same bold flavors but in a healthier, more filling form. The creamy buffalo sauce coats the tender chicken and cauliflower, creating a rich and spicy meal that’s incredibly satisfying. Roasting the cauliflower gives it a nice texture, and the addition of creamy ranch or blue cheese dressing rounds out the dish perfectly. Whether you’re looking to cut down on carbs or simply want a new way to enjoy buffalo chicken, this recipe is sure to become a favorite.

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup buffalo sauce (store-bought or homemade)
1/4 cup cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/4 cup ranch dressing or blue cheese dressing (optional for serving)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped green onions (for garnish, optional)
1/4 cup shredded cheddar cheese (optional for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Spread the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until the cauliflower is tender and slightly browned around the edges.
While the cauliflower is roasting, in a medium saucepan over medium heat, combine the buffalo sauce, cream cheese, sour cream (or Greek yogurt), garlic powder, and onion powder. Stir occasionally until the cream cheese has melted and the sauce is smooth and creamy.
Once the cauliflower is done roasting, transfer it to a large mixing bowl. Add the shredded chicken and pour the creamy buffalo sauce over the top. Stir until everything is well coated.
If using shredded cheddar cheese, sprinkle it on top of the mixture and place the bowl under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with chopped green onions and a drizzle of ranch or blue cheese dressing if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes

Variations

Add vegetables: Add more vegetables like bell peppers, onions, or spinach to the chicken and cauliflower mixture for extra flavor and nutrition.
Make it spicier: If you love heat, increase the amount of buffalo sauce or add chopped jalapeños to the mix for an extra kick.
Use different cheese: Swap the cheddar for mozzarella or pepper jack cheese for a different flavor profile.
Make it dairy-free: For a dairy-free version, use dairy-free cream cheese, sour cream, and ranch dressing alternatives.
Top with crispy bacon: For added flavor, sprinkle crispy bacon bits over the dish before serving.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 1-2 minutes, or heat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. If you’ve added cheese, it may need a few extra minutes to melt again.

FAQs

Can I use frozen cauliflower?

Yes, frozen cauliflower works well in this recipe. Just be sure to thaw it completely and pat it dry before roasting to avoid excess moisture.

Can I make this dish ahead of time?

You can prep the chicken, cauliflower, and buffalo sauce ahead of time. Assemble the dish and refrigerate it, then bake or broil before serving.

How do I make this spicier?

If you prefer a spicier dish, you can increase the amount of buffalo sauce or add hot sauce, cayenne pepper, or jalapeños to the mixture.

Can I use a different protein instead of chicken?

Yes! You can substitute the chicken with cooked turkey, shredded beef, or even tofu for a vegetarian version.

Can I freeze this dish?

Yes, you can freeze the dish before or after baking. If freezing before, assemble the dish, cover it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed when ready to serve.

Can I make this dish in a slow cooker?

Yes! To make it in a slow cooker, combine the chicken, cauliflower, and buffalo sauce ingredients in the crockpot and cook on low for 3-4 hours, or until the cauliflower is tender. Then, mix in the cream cheese and sour cream and cook for an additional 30 minutes to let everything meld together.

How do I make this dish even creamier?

To make the dish creamier, add more cream cheese, sour cream, or Greek yogurt, or use heavy cream for an ultra-creamy texture.

Can I serve this as an appetizer?

Yes, this dish works wonderfully as an appetizer, especially for parties or game day. You can serve it with tortilla chips, celery sticks, or even serve it as a dip.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free ranch dressing and buffalo sauce. Double-check labels on your sauces to ensure they are gluten-free.

Can I use regular cream cheese instead of light cream cheese?

Yes, regular cream cheese can be used for a richer flavor. The light version works just as well if you prefer a lower-fat option.

Conclusion

Creamy Buffalo Chicken Cauliflower is a flavorful, satisfying dish that combines all the best aspects of buffalo chicken with a healthy, low-carb twist. The creamy buffalo sauce perfectly coats the chicken and roasted cauliflower, creating a dish that’s rich, spicy, and completely irresistible. It’s perfect for a quick dinner, meal prep, or even as an appetizer for your next gathering. With plenty of options for customization, this dish is sure to become a regular in your recipe rotation.

Creamy Buffalo Chicken Cauliflower

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Creamy Buffalo Chicken Cauliflower is a low-carb twist on classic buffalo chicken, combining tender chicken with roasted cauliflower, all smothered in a creamy, spicy buffalo sauce.

Author: Laura
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Spread the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until the cauliflower is tender and slightly browned around the edges.
While the cauliflower is roasting, in a medium saucepan over medium heat, combine the buffalo sauce, cream cheese, sour cream (or Greek yogurt), garlic powder, and onion powder. Stir occasionally until the cream cheese has melted and the sauce is smooth and creamy.
Once the cauliflower is done roasting, transfer it to a large mixing bowl. Add the shredded chicken and pour the creamy buffalo sauce over the top. Stir until everything is well coated.
If using shredded cheddar cheese, sprinkle it on top of the mixture and place the bowl under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with chopped green onions and a drizzle of ranch or blue cheese dressing if desired.

Notes

Add more vegetables like bell peppers, onions, or spinach to the chicken and cauliflower mixture for extra flavor and nutrition.
If you love heat, increase the amount of buffalo sauce or add chopped jalapeños to the mix for an extra kick.
Swap the cheddar for mozzarella or pepper jack cheese for a different flavor profile.
For a dairy-free version, use dairy-free cream cheese, sour cream, and ranch dressing alternatives.
Top with crispy bacon bits for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg