Looking for a dish that’s both comforting and packed with flavor while keeping things low-carb? This Buffalo Chicken Cauliflower Casserole brings together tender chicken, roasted cauliflower, and a zesty buffalo sauce to create a hearty meal perfect for weeknight dinners or game day gatherings. Topped with crispy bacon, melted cheese, and fresh green onions, this casserole delivers a satisfying combination of textures and bold flavors. Whether you’re following a keto diet or just love buffalo chicken, this dish is sure to become a regular favorite!
Ingredients:
- 18 oz chicken breast, cubed
- 8 cups cauliflower florets
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons of fresh Simple Home seasoning (or your favorite seasoning blend)
- 1/2 cup buffalo sauce
Topping:
- 2 cups shredded Mexican cheese
- 5 oz bacon, cooked and diced
- 1 cup diced green onions
Instructions:
- Prepare the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets in a large mixing bowl with the extra virgin olive oil and your preferred seasoning blend. Spread the cauliflower evenly on a baking sheet and roast in the oven for about 20-25 minutes, or until they are golden brown and tender.
- Cook the chicken: As the cauliflower roasts in the oven, warm a skillet over medium heat. Add the cubed chicken and cook until the pieces are browned and fully cooked through, about 7-10 minutes. When finished, take it off the heat and let it rest.
- Mix the cauliflower and chicken with buffalo sauce: Once the cauliflower is done roasting, remove it from the oven and place it back into the large mixing bowl. Add the cooked chicken and buffalo sauce, tossing everything together until the cauliflower and chicken are evenly coated.
- Assemble the casserole: Lower the oven temperature to 375°F (190°C). Transfer the buffalo chicken and cauliflower mixture to a greased casserole dish. Sprinkle the shredded Mexican cheese evenly over the top. Then, scatter the cooked bacon pieces over the cheese.
- Bake the casserole: Bake the casserole for 15-20 minutes, or until the cheese is melted and bubbly. For an extra crispy top, you can broil it for the last 2-3 minutes of baking.
- Add the final touches and serve: Once out of the oven, sprinkle the diced green onions on top of the casserole for a fresh and vibrant finish. Serve warm and enjoy!
Conclusion:
This Buffalo Chicken Cauliflower Casserole is a satisfying and bold dish that fits perfectly into a low-carb lifestyle. The tender roasted cauliflower, savory chicken, and spicy buffalo sauce create a hearty meal that’s balanced with the crunch of bacon and gooey cheese. It’s a versatile dish, great for serving at parties or as a comforting dinner. With minimal effort, this casserole is a flavorful, easy-to-make option that’s sure to win over everyone at the table.
Spicy Buffalo Chicken Cauliflower Casserole – A Flavor-Packed Low-Carb Delight
Ingredients
- 18 oz chicken breast cubed
- 8 cups cauliflower florets
- 2 tablespoons extra virgin olive oil EVOO
- 2 tablespoons of fresh Simple Home seasoning or your favorite seasoning blend
- 1/2 cup buffalo sauce
Topping:
- 2 cups shredded Mexican cheese
- 5 oz bacon cooked and diced
- 1 cup diced green onions
Instructions
- Prepare the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets in a large mixing bowl with the extra virgin olive oil and your preferred seasoning blend. Spread the cauliflower evenly on a baking sheet and roast in the oven for about 20-25 minutes, or until they are golden brown and tender.
- Cook the chicken: As the cauliflower roasts in the oven, warm a skillet over medium heat. Add the cubed chicken and cook until the pieces are browned and fully cooked through, about 7-10 minutes. When finished, take it off the heat and let it rest.
- Mix the cauliflower and chicken with buffalo sauce: Once the cauliflower is done roasting, remove it from the oven and place it back into the large mixing bowl. Add the cooked chicken and buffalo sauce, tossing everything together until the cauliflower and chicken are evenly coated.
- Assemble the casserole: Lower the oven temperature to 375°F (190°C). Transfer the buffalo chicken and cauliflower mixture to a greased casserole dish. Sprinkle the shredded Mexican cheese evenly over the top. Then, scatter the cooked bacon pieces over the cheese.
- Bake the casserole: Bake the casserole for 15-20 minutes, or until the cheese is melted and bubbly. For an extra crispy top, you can broil it for the last 2-3 minutes of baking.
- Add the final touches and serve: Once out of the oven, sprinkle the diced green onions on top of the casserole for a fresh and vibrant finish. Serve warm and enjoy!