The Patriotic Cauliflower

Buffalo Cauliflower Casserole

Buffalo Cauliflower

Happy Independence Day to my fellow Americans! Hopefully your local fireworks haven’t been rained out and you’re enjoying plenty of barbecue favorites. While it’s hard to beat the classic hamburger and potato salad combo, I’ve whipped up a little something different this year— Buffalo Cauliflower Casserole.

It’s a red, white and bleu dish! 

With just the right amount of spice from homemade buffalo sauce, this cauliflower is highly addictive. Perfect for serving with fresh veggies and rolls.

(And if you’re feeling a tad lazy, it’s even good straight from the refrigerator. Although my favorite way is to eat it piping hot with celery sticks. Crisp celery and melty cheese— what more could you want?)

Buffalo Cauliflower Casserole

Originally I was going to make it an ultra gooey Buffalo Cauliflower Dip but I think it’s satisfying enough without the extra fat.  However if you would prefer a creamier dip, just double the amount of cream cheese and add in some extra ranch or bleu cheese dressing.

When I make this casserole, I also like making a Buffalo Cauliflower Sandwich for my brother. Just cut a 1 inch thick “steak” from the center and use the rest of the cauliflower head for the casserole.

It even looks like a chicken patty!


Don’t have Sriracha? Feel free to use your favorite hot sauce. When it comes to buffalo sauce, it seems the general consensus is to use Frank’s RedHot Original Sauce. I use a blend of Sriracha and Frank’s because Sriracha comes in such a large bottle so I’m always looking for recipes to use it up.

(Also our Frank’s RedHot is technically dedicated for the squirrels. But that’s a story for another time.)

Try this cauliflower recipe as a side dish, appetizer or main course. It’s a tasty way to sneak more veggies into your diet!

Buffalo Cauliflower Casserole

Dumpling Border

Buffalo Cauliflower Casserole



Recipe Type: Appetizer

Cook Time: 50 minutes

Serves 6

Swap out classic buffalo chicken for this creamy buffalo cauliflower casserole. Who wouldn’t want comfort food with less calories and more fiber? Serve with celery sticks, chips or pita wedges as an addictive dip. For an entrée, try over rice, egg noodles or salad greens.

Buffalo Sauce Ingredients

1/3 cup Sriracha
1 tablespoon cider vinegar
2 tablespoons butter, cubed
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika

Breading Ingredients

1/4 cup skim milk
3 tablespoon Frank’s RedHot Original Sauce
1 teaspoon white vinegar
1/4 teaspoon Worcestershire sauce
1/4 cup flour
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon paprika

Casserole Ingredients

1 head cauliflower
4 oz. neufchâtel cheese or cream cheese, room temperature
1/4 cup + 1/3 cup shredded mozzarella cheese
1/8 cup plain non-fat yogurt
1 teaspoon lemon juice
1/8 cup ranch or bleu cheese dressing

Assembly Instructions

  1. Chop cauliflower into bite size pieces.
  2. In a bowl, whisk 1/4 cup milk with 1 tablespoon Frank’s RedHot, 1 teaspoon white vinegar and 1/4 teaspoon Worcestershire sauce.
  3. In a shallow bowl, combine 1/4 cup flour with 1/8 teaspoon each black pepper, garlic powder, onion powder, salt and paprika.
  4. Dip cauliflower pieces into the milk mixture then coat with the seasoned flour.
  5. Arrange the cauliflower on a baking tray lined with parchment paper. Bake at 425°F for 35 minutes, flipping the cauliflower halfway through. While the cauliflower is baking, make the buffalo sauce. (Instructions as follows.)
  6. In a large skillet over medium heat, pour in the buffalo sauce. Reheat if necessary.
  7. Add the cauliflower pieces, making sure they are evenly coated with sauce.
  8. Stir in room temperature neufchâtel cheese and 1/4 cup shredded mozzarella.
  9. Once the cheese has melted, stir in yogurt and lemon juice.
  10. Remove from heat and spoon mixture into a 9X9 inch glass pan.
  11. Drizzle the top with ranch or bleu cheese dressing and sprinkle remaining 1/3 cup shredded mozzarella.
  12. Bake at 400°F for 15 to 20 minutes, until lightly browned. This Buffalo Cauliflower Casserole is best eaten hot but reheats fairly well as leftovers.

Buffalo Sauce Instructions

  1. In a saucepan over medium heat, melt butter.
  2. Add Sriracha, cider vinegar, Worcestershire and spices.
  3. Allow mixture to simmer while constantly whisking.
  4. Remove just before full boil and set aside. (The sauce should begin to bubble up the sides of the pot.)

Pairs Well With

Px Block_Celery                 Px Block_Biscuits                 Tortilla Chips                   Rice


* Can’t handle the heat but don’t want to get out of the kitchen? Omit some or all of the hot sauce in the milk used to coat the cauliflower. The buffalo sauce alone should be plenty spicy. (My brother and I enjoyed the spice level but my parents wouldn’t have minded a milder version.)

* If you want an even richer dish, toss in some bleu cheese crumbles along with the mozzarella cheese and replace the yogurt with sour cream.

* In a rush? There’s always store bought buffalo sauce but a better option would be to make homemade buffalo sauce ahead of time and keep it in the fridge!

* To recreate the Buffalo Cauliflower Casserole photographed above, line one of the edges with celery sticks. (Alternatively, serve celery sticks and bleu cheese biscuits on the side.)

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