Keto Buffalo Chicken Cauliflower Casserole
User Reviews
4.7
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
372 kcal
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Course
Main Course
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Cuisine
American
Keto Buffalo Chicken Cauliflower Casserole
Description
This casserole starts with cutting cauliflower into bite-sized pieces and blanching them until just fork tender, which softens the vegetable while preventing mushiness. The sauce combines softened cream cheese, Frank's Red Hot Sauce, ranch dressing, and eggs to create a creamy, tangy base that coats the cauliflower and chicken evenly. The addition of shredded cheddar cheese imparts a melty, savory layer both mixed in and sprinkled on top.
Cooked, diced chicken and chopped celery add protein and crunch respectively, complementing the cauliflower. Baking at 350°F melts the cheese and melds the flavors while finishing the cooking process. The result is a casserole that balances the heat and tang of buffalo sauce with creamy and mild textures, fit for those following keto or low-carb diets.
This dish can be served as a main course or hearty side dish. It captures familiar buffalo chicken tastes in a different format, useful for meal prepping or gatherings. The recipe omits carbohydrate-heavy ingredients providing a focused flavor profile based on the cauliflower and buffalo sauce combination.
Ingredients
- 18 ounces cauliflower approximately 1 large head of cauliflower
- 8 ounces cream cheese softened
- ⅓ cup hot sauce Frank’s Red Hot Sauce brand
- ¼ cup ranch dressing
- 2 egg
- 8 ounces cheddar cheese shredded
- 12 ounces chicken cooked and diced
- 1 cup celery chopped
Instructions
- Preheat oven to 350 degrees F.
- Remove the core from your cauliflower head and cut the florets into bite-sized pieces.
- Blanch the cauliflower by placing it in boiling water for 3 minutes or steaming in the microwave until it is fork tender. Pat dry and set aside.
- In a large bowl stir together cream cheese, hot sauce, ranch dressing and eggs.
- Add the cauliflower, 4 ounces of cheddar cheese, chicken, and celery to the cream cheese mixture and toss until well coated.
- Pour into a 11x7 inch casserole dish and sprinkle with remaining cheddar cheese.
- Bake for 30 minutes or until cauliflower is cooked through and the cheese is melted and bubbly.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 136mg | 45% |
| Sodium | 730mg | 30% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 264mg | 26% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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