Description
Craving bold Buffalo flavor without the heaviness? These Buffalo Chicken Cauliflower Bowls deliver everything you love—heat, tang, crunch, and creaminess—in a nourishing, high-protein meal. Roasted cauliflower stands in for carb-heavy bases, while saucy chicken and cool toppings bring classic game-day vibes to an easy, feel-good bowl.
Ingredients
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1 lb cooked, shredded chicken breast (rotisserie works great)
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½ cup Buffalo sauce (adjust to taste)
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1 large head cauliflower, cut into florets
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1 tbsp olive oil
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½ tsp garlic powder
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Salt and black pepper, to taste
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½ cup chopped celery
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¼ cup crumbled blue cheese or feta
Optional toppings: ranch or blue cheese dressing, Greek yogurt, sliced green onions, avocado
Instructions
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Roast the cauliflower
Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast 20–25 minutes until tender and golden. -
Warm the chicken
In a skillet over medium heat, add shredded chicken and Buffalo sauce. Heat 3–5 minutes, stirring until hot and evenly coated. Add a splash of water or broth if needed for extra sauce. -
Assemble the bowls
Divide roasted cauliflower between bowls. Top with Buffalo chicken, celery, and cheese. Add optional toppings as desired. -
Serve & enjoy
Best served warm so the cool toppings melt slightly into the spicy sauce.
Notes
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Heat control: Start with less Buffalo sauce; add more after tasting.
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Meal prep: Store components separately; assemble when ready to eat.
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Swap it: Use chickpeas or baked tofu for a vegetarian version.