Cauliflower Buffalo Chicken Casserole Recipes

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CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER



Chicken Tetrazzini Casserole with Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

BUFFALO CAULIFLOWER



Buffalo Cauliflower image

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Provided by ddmama

Categories     Appetizers and Snacks     Spicy

Time 55m

Yield 4

Number Of Ingredients 9

olive oil cooking spray
¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
1 cup water
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
½ cup hot pepper sauce (such as Frank's RedHot®)
1 teaspoon honey

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
  • Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
  • Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  • Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
  • Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g

BUFFALO CAULIFLOWER CASSEROLE



Buffalo Cauliflower Casserole image

Discover cauliflower in a whole new light with this Buffalo Cauliflower Casserole. Made with fresh cauliflower, buffalo wing sauce, garlic powder, cream cheese and cheddar cheese, this buffalo cauliflower casserole will satisfy your buffalo craving.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings (1/2 cup each)

Number Of Ingredients 7

4 cups large cauliflower florets
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
1/3 cup milk
1/3 cup Buffalo wing sauce
1/2 tsp. garlic powder
4 celery stalks, chopped
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 400°F.
  • Cook cauliflower in saucepan of boiling water 5 min.; drain well.
  • Microwave Neufchatel in large microwaveable bowl on HIGH 30 sec. Add milk; stir until Neufchatel is completely melted and mixture is well blended. Stir in wing sauce and garlic powder. Add cauliflower, celery and 3/4 cup cheddar; mix lightly.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheddar.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CAULIFLOWER & BUFFALO CHICKEN CASSEROLE



Cauliflower & Buffalo Chicken Casserole image

Calories: 282.1 Total Fat: 20.3 g Total Carbohydrate: 6.2 g Dietary Fiber: 2.6 g Protein: 21.4 g

Provided by Kevin Ryan

Categories     Casseroles

Time 1h35m

Number Of Ingredients 12

2 lb chicken breast cut into ½ inch cubes
1 large cauliflower,florets
1/3 c evoo
1 1/2 tsp salt
1 Tbsp pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot pepper sauce or buffalo sauce
TOPPING
2 c fiesta blend or cojack cheese
1 c bacon, crumbled
1 c diced green onion

Steps:

  • 1. Preheat oven to 400F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
  • 2. Add the cauliflower florets and stir to coat.
  • 3. Scoop the cauliflower into a cooking sprayed coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
  • 4. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
  • 5. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
  • 6. Top the cooked cauliflower with the raw marinated chicken.
  • 7. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
  • 8. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.
  • 9. Drizzle with ranch dressing.

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