Buffalo Chicken Cauliflower Bake
gluten free | Paleo | Keto Friendly
This Buffalo Chicken Cauliflower Bake is simple, bold, and packed with flavor. I love using a high-quality store-bought sauce here. There is truly no shame in it. When you find a great option—like Primal Kitchen’s Buffalo Sauce—you use it to your advantage. It saves time and still delivers incredible taste.
Easy Ingredients, Big Flavor
This dish layers shredded roasted chicken, fresh red bell peppers, shallots, garlic, and tender cauliflower. Then everything gets coated in creamy coconut milk mixed with spicy buffalo sauce. The result? A rich, tangy one-pan dinner with minimal prep and quick cleanup.
Perfect for Busy Nights
Because this is a one-pan meal, it cooks fast and makes your kitchen cleanup effortless. And leftovers are delicious. Just add a splash of extra buffalo sauce and reheat at school or work.
Flexible and Gluten-Free
I love adding jasmine rice because it soaks up all that creamy buffalo sauce. However, gluten-free pasta or more roasted vegetables work beautifully too. Even better—this recipe is gluten-free, paleo, and keto friendly, making it easy to fit your lifestyle.
More One Pan recipes to try.
Pro Tip: For the best texture, roast the cauliflower for 10 minutes before mixing it into the bake. It helps the edges caramelize and keeps the casserole from getting watery.
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Buffalo Chicken Cauliflower Bake
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Easy buffalo chicken cauliflower bake with veggies, coconut milk, and gluten-free options. A creamy, spicy one-pan meal perfect for meal prep.
Ingredients
- 3-4 cups cooked and shredded chicken (see note)
- 1 large medium-head cauliflower, cut into 1-2 inch pieces
- 1 medum shallot, minced
- 4 garlic cloves, minced
- 1 8.5 oz bottle of Primal Kitchen Buffalo Sauce
- 1 8oz can unsweetened coconut milk
- 1 teaspoon onion powder
- 1/2 teaspoon each salt and black pepper
- 1/2 red bell pepper, minced or small diced
- 4 scallions, thinly sliced
- optional: 1 jalapeno, thinly sliced
Instructions
- Preheat your oven to 425. Set aside a 10×6 or so baking dish.
- Combine all ingredients (minus 1/2 of the sliced scallions and jalapeno) in a large mixing bowl. Using a large spoon or tongs, toss everything together. When combine, add into your baking dish.
- Cover with foil and bake for 30 minutes. Remove the foil and cook for 8 minutes or until it is slightly browned on top and it’s bubbling.
- Remove from the oven and garnish with remaining scallions and jalapenos (if using).
Notes
- If you don’t have precooked chicken, I like to use 2 chicken breasts and 2-4 chicken thighs (all boneless). Preheat your oven to 425. Drizzle 1 tablespoon olive oil, 1.2 teaspoon each salt and pepper and 1 teaspoon garlic powder on top. Mix to coat the chicken. Bake on a sheet tray for 18 minutes. Remove from the oven to let cool slightly. When you are able to pull the chicken – shred into bit sized or a little larger pieces. Place in a mixing bowl.
- If you need to use broil at the end to brown the top of the chicken and cauliflower mixture, do so in 2 minute intervals. Make sure you set a timer or stand there to watch it.
- Prep Time: 10
- Cook Time: 35
- Category: chicken
- Method: oven
- Cuisine: dinner
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