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Buffalo Chicken Cauliflower Bake
Melissa Hart

Buffalo Chicken Cauliflower Bake

Buffalo sauce can bully everything else in the pan. Cream cheese and cauliflower keep this version balanced. Dry the cauliflower after steaming. Any clinging water will thin the sauce and leave a puddle under the chicken.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 cups cauliflower florets
  • 3 cups shredded fully cooked chicken
  • 8 oz cream cheese softened
  • 1/2 cup Buffalo-style hot sauce
  • 1 tsp garlic powder
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup diced celery
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 3-quart baking dish.
  2. Steam the cauliflower for 5 minutes, until barely tender, then spread it on a clean towel and pat it thoroughly dry.
  3. Beat the cream cheese, hot sauce, garlic powder, salt and pepper in a large bowl until smooth.
  4. Fold in the cauliflower, chicken, celery and 1 cup Monterey Jack and spread the mixture in the baking dish.
  5. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbling and 165°F at the center.
  6. Rest for 5 minutes before serving so the sauce clings instead of running.