Featured Recipe
Buffalo Chicken Cauliflower Bake
By Kate
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A creamy, spicy casserole mixing shredded rotisserie chicken with riced cauliflower and a rich blend of cheeses in a tangy buffalo and chipotle sauce. Uses heavy cream and cream cheese for depth. Bakes until bubbly and golden on top, garnished with fresh parsley and blue cheese crumbles. Substitutions include Greek yogurt for cream and smoked paprika for chipotle. Short prep, simple assembly, relying on visual cues like bubbling and melted cheese to know when it’s done.
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Prep:
20 min
Cook:
30 min
Total:
50 min
Serves:
8 servings
casserole
low-carb
chicken dish
spicy
comfort food
Introduction
Cream cheese and heavy cream form a slick, rich sauce binding everything. Cauliflower keeps carbs low without losing body. Buffalo sauce and chipotle powder punch in smoky heat, layered with creamy blue and Colby jack cheese. Shredded chicken adds necessary protein and familiar texture. Not a place for shortcuts—temperatures matter to avoid grainy sauce or wilted cauliflower. Resting post-bake is non-negotiable. The scent of spicy cheese bubbling through the kitchen tells when it’s coming together. That golden-brown crust? The best visual clue.
Ingredients
About the ingredients
Riced cauliflower must be steamed or microwaved beforehand to avoid extra water sogging the casserole. You can swap heavy cream for Greek yogurt but add it off-heat to avoid curdling. Cream cheese should be soft; if cold, sauce lumps. For chipotle powder, smoked paprika works but loses slight heat and smoky profile. Adjust buffalo sauce to heat preference. Blue cheese is essential for tang and texture; goat cheese or feta won’t work here. Rotisserie chicken saves time but grilled or baked chicken chunks also suitable. Fresh parsley brightens heavy flavors at the end.
Method
Technique Tips
Microwaving cauliflower with the bag closed traps steam for even softness. Let it rest to finish cook internally. Stirring cream and cream cheese constantly prevents sticking and burning—no skimping on time here. When whisking in sauces and spices, slow and steady keeps sauce smooth. Melting cheese slowly at medium-low heat prevents separation. Oven temperature slightly lowered from recipe norms guards against bitter, over-browned top. Baking visual cues trump exact minutes. Rest casserole to firm up—too soon and the cheese runs. Garnishing is last-minute; do not bake herbs or extra cheese on top or they’ll burn.
Chef's Notes
- 💡 Steam riced cauliflower properly. Bag must be closed while microwaving. Get it tender not mushy. Drain excess water. Key to texture.
- 💡 Use a heavy saucepan for sauce. Prevents burning. Constant stirring is crucial—don’t rush. Aim for glossy, lump-free texture before adding anything else.
- 💡 Adjust buffalo sauce's heat based on personal taste. Start slow. Sriracha optional but adds nice kick. Balance spicy with salty in seasoning.
- 💡 Oven temps vary. Lower than 350°F helps even baking. Watch for bubbling edges. Golden crust indicates done. Don’t just wait for timer.
- 💡 Let casserole rest before serving. Settles the filling, makes slicing easier. Too soon? Cheese will run everywhere. Patience required.
Kitchen Wisdom
What if sauce seems too runny?
Can add more cheese off-heat. Wait for cooling. It thickens up naturally. Watch temperatures while melting.
Can I make this ahead?
Yes. Prep parts, combine later. Bake right before serving. Store sauce separately if too long. Avoid sogginess.
How long can I store leftovers?
Best eaten within 3 days. Refrigerate. Reheat gently to prevent cheese separation. Look for bubbling.
What if I can’t find blue cheese?
Feta or goat won’t work well here. Stick with mixed cheeses for flavor. Avoid substitutes that clash.
