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Buffalo Chicken Cauliflower Bake
Rachel Kim

Buffalo Chicken Cauliflower Bake

Buffalo sauce belongs in a casserole when there is enough cauliflower to catch it and enough cheese to round out the vinegar. Frozen florets release moisture, so there's no added broth. The dish should look saucy after the covered stage and browned around the edges after the final blast.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 2 bags 12 oz each frozen cauliflower florets
  • 3/4 cup buffalo-style hot sauce
  • 4 oz cream cheese cut into small cubes
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine the chicken, frozen cauliflower, hot sauce, cream cheese, garlic powder and salt directly in the dish.
  3. Cover tightly with foil and bake for 30 minutes.
  4. Uncover, stir until the cream cheese blends into the sauce and verify that center chicken pieces reach 165°F.
  5. Top with Monterey Jack and bake uncovered for 10 to 15 minutes, until browned at the edges and the cauliflower is fork-tender.
  6. Rest for 5 minutes so the sauce thickens around the florets.