Buffalo Chicken and Cauliflower Bake
2-4 Tbsp olive or avocado oil
1 Large head cauliflower - broken up into small flowerettes
Course salt and pepper
1 rotisserie chicken - all meat pulled off bone
12 oz cream cheese - softened in microwave or to brought to room temp
½ cup buffalo sauce - your choice…I like Frank’s
1/2 cup scallion | chopped, split ¼ cup into mixture and ¼ cup on top
½ cup Ranch dressing | homemade or bottled, your choice
1/8 tsp garlic powder
1 cup shredded cheese| Cheddar/Jack/Mozzarella or a blend of your choice
Preheat oven to 450*. Place cauliflower in casserole dish, drizzle with olive oil. Toss with salt and pepper until fully coated. Bake for 20 minutes.
While the cauliflower is baking pull apart and shred an entire rotisserie chicken. Set aside the chicken. In a microwave safe bowl place cream cheese and heat in 30 second increments. Stir until soft and creamy. Add in 1/2 cup buffalo sauce, ¼ cup ranch dressing, garlic powder and ¼ cup scallions.
Once the cauliflower is out of the oven turn heat down to 350*. Mix the chicken into the cream cheese mixture then spoon on top and mix into the baked cauliflower. Smooth and press the cream cheese mixture over the entire casserole dish. Sprinkle the shredded cheese over entire casserole. Bake casserole at 350* for 30 minutes.
Serve with extra ranch or blue cheese dressing.
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