Love bold flavors and easy dinners? This Buffalo Chicken and Cauliflower Bake is spicy, crispy, and absolutely delicious. Juicy buffalo-seasoned chicken bakes alongside roasted cauliflower for a meal that’s low-carb, packed with flavor, and perfect for busy weeknights. Serve it with ranch or blue cheese dressing for that classic buffalo kick!
Why You’ll Like This Recipe
✔ One Pan, Easy Cleanup – No extra dishes, just one sheet pan!
✔ Spicy, Crispy & Delicious – The perfect balance of heat and crunch.
✔ Great for Meal Prep – Reheats beautifully for quick lunches.
✔ Naturally Low-Carb – A great option for a lighter, healthier meal.
👉 Ingredients
For the Chicken & Cauliflower:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 head of cauliflower, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Buffalo Sauce:
- ½ cup Buffalo sauce (Frank’s RedHot or your favorite brand)
- 2 tbsp melted butter
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
For Serving:
- ½ cup crumbled blue cheese (optional)
- 2 tbsp chopped green onions
- Ranch or blue cheese dressing for dipping
👉 Directions
1️⃣ Preheat the Oven – Set to 400°F (200°C) and line a sheet pan with parchment paper or foil.
2️⃣ Season the Cauliflower – Toss the cauliflower florets with olive oil, salt, and black pepper. Spread them on one side of the sheet pan.
3️⃣ Make the Buffalo Sauce – In a small bowl, whisk together Buffalo sauce, melted butter, garlic powder, paprika, and cayenne pepper.
4️⃣ Coat the Chicken – Place the chicken breasts on the other side of the sheet pan. Brush half of the Buffalo sauce over the chicken.
5️⃣ Bake – Roast for 20 minutes, then flip the cauliflower and brush the remaining Buffalo sauce over the chicken.
6️⃣ Finish Baking – Bake for another 10-15 minutes, or until the chicken reaches 165°F (75°C) internally and the cauliflower is crispy.
7️⃣ Garnish & Serve – Sprinkle with blue cheese crumbles and green onions. Serve with ranch or blue cheese dressing for dipping!
Common Questions
❓ Can I use chicken thighs instead?
Yes! Bone-in thighs will take a bit longer (30-35 minutes total), but they’ll be extra juicy.
❓ What if I want it extra crispy?
For crispier cauliflower, broil for 2-3 minutes at the end of baking.
❓ Can I make this ahead of time?
Absolutely! You can prep the Buffalo sauce and chop the cauliflower ahead of time, then just bake when ready.
❓ How do I store leftovers?
Keep leftovers in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) to keep the cauliflower crispy.
This Buffalo Chicken and Cauliflower Bake is spicy, flavorful, and ridiculously easy. Serve it with extra Buffalo sauce for heat lovers—or cool it down with some ranch dressing. Let me know how it turns out! 🔥🍗🥦
