Creamy Buffalo Chicken Cauliflower (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large head cauliflower, cut into florets
02 -
480 grams cooked chicken breast, shredded
03 -
240 millilitres buffalo sauce
04 -
120 millilitres ranch dressing or blue cheese dressing
05 -
100 grams shredded cheddar cheese
06 -
100 grams shredded mozzarella cheese
07 -
3 green onions, chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Fresh parsley or chives, chopped, for garnish (optional)
# Instructions:
01 -
Set oven to 200°C and lightly grease a 33x23-centimetre baking dish.
02 -
Steam or blanch cauliflower florets until just tender, approximately 5–7 minutes. Drain thoroughly and pat dry to remove excess moisture.
03 -
In a large bowl, combine shredded chicken with buffalo sauce and ranch or blue cheese dressing. Add cauliflower florets and mix until evenly coated. Season with salt and pepper.
04 -
Transfer mixture to the prepared baking dish. Evenly sprinkle shredded cheddar and mozzarella cheeses over the top.
05 -
Place in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
06 -
Remove from oven and garnish with chopped green onions and fresh parsley or chives if desired. Serve immediately while hot.
# Notes:
01 -
For a spicier flavour, add crushed red pepper flakes or an extra dash of hot sauce.
02 -
Enhance texture by topping with crushed pork rinds or crispy fried onions before baking.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.