Why You’ll Love This Buffalo Chicken Cauliflower Bowl

• It’s the Ultimate Flavour Experience. You get that classic, addictive Buffalo sauce heat balanced perfectly with cool, creamy elements and fresh, crunchy veggies. Every single bite is a little adventure.
• It’s Surprisingly Wholesome. By roasting the cauliflower and serving it in a bowl loaded with goodies, you’re creating a meal that’s incredibly satisfying without feeling heavy. It’s comfort food that loves you back.
• The Texture Game is Strong. We’ve got tender chicken, crispy-roasted cauliflower, creamy avocado, and crunchy celery all hanging out together. It’s a party in your mouth, and everyone’s invited.
• It’s Incredibly Versatile. Feel like adding some quinoa for extra staying power? Go for it. Want to swap the blue cheese for feta? No problem. This recipe is a fantastic blueprint for your own creations.

Ingredients & Tools

• 1 large head of cauliflower, cut into bite-sized florets
• 2 tbsp olive oil or avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 120 ml of your favourite Buffalo-style hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted (or ghee for dairy-free)
• 1 large avocado, sliced or diced
• 2-3 celery stalks, thinly sliced
• 75 g crumbled blue cheese or feta (optional)
• For the Creamy Dressing: 120 g Greek yoghurt (or a plain, unsweetened plant-based alternative), 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp dried dill, salt and pepper to taste.

Tools: A large baking sheet, parchment paper, a large mixing bowl, a small bowl for the dressing, and a good sharp knife.

The quality of your Buffalo sauce really is key here—it’s the star of the show, so pick one you genuinely love. And don’t skip the smoked paprika on the cauliflower; it adds a subtle, smoky depth that plays so nicely with the tangy heat.

Serves: 3-4 | Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: About 50 minutes

Before You Start: Tips & Ingredient Notes

• Cauliflower Floret Size Matters. Try to cut them into roughly even, bite-sized pieces. If they’re too small, they’ll burn; too big, and they won’t get that lovely caramelised edge. The goal is golden-brown perfection.
• Your Hot Sauce Choice is Personal. Buffalo sauces can range from mild and buttery to face-meltingly hot. Honestly, use what makes you happy. If you’re sensitive to heat, start with a milder sauce—you can always add more later.
• Don’t Crowd the Pan. This is the golden rule of roasting. If you pile all the cauliflower onto one small tray, it’ll steam instead of roast. Use two trays if you need to! We want crispy, not soggy.
• The Dressing Can Be Made Ahead. In fact, it gets better as it sits! Whisk it together while the oven preheats, or even the day before. The flavours have time to mingle and become best friends.

How to Make Buffalo Chicken Cauliflower Bowl

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens help cut through the richness of the Buffalo sauce and provide a refreshing palate cleanser between bites.
• Sweet potato wedges baked with rosemary — Their natural sweetness is a fantastic counterpoint to the spicy chicken, and they add another fun, dippable element to the meal.

Drinks

• A crisp, cold lager or a pale ale — The carbonation and slight bitterness of a good beer are a classic pairing for Buffalo flavours for a very good reason—it just works perfectly.
• Sparkling water with plenty of lemon and ice — For a non-alcoholic option, this is your best friend. The bubbles and citrus are incredibly refreshing against the heat.

Something Sweet

• A scoop of rich vanilla bean ice cream — The ultimate cool-down after a spicy meal. The creamy, sweet vanilla is the perfect finale to tame any lingering fire.
• Fresh, juicy watermelon slices — So simple, but so effective. The high water content and sweetness are incredibly soothing and hydrating.

Top Mistakes to Avoid

• Mistake: Skipping the butter in the Buffalo sauce. I know it’s tempting to lighten it up, but the butter is crucial. It adds richness and helps the sauce emulsify, so it coats the chicken and cauliflower in a glossy, even layer instead of sliding right off.
• Mistake: Overcooking the chicken. Since we’re cutting it into small pieces, it cooks quite quickly. Check it at the 10-minute mark. You want it juicy and tender, not dry and rubbery. A meat thermometer should read 74°C (165°F).
• Mistake: Adding the sauce before roasting. If you toss the raw chicken in the sauce before it goes in the oven, the sugars in the sauce will likely burn before the chicken is cooked. We add it at the end to warm through and cling perfectly.
• Mistake: Using soggy cauliflower. Make sure your cauliflower florets are completely dry after washing. Any excess water will create steam on the baking sheet, preventing that desirable crispy, roasted texture.

Expert Tips

• Tip: Make it a Meal Prep Hero. This bowl is fantastic for lunches. Cook the chicken and cauliflower, but keep the sauce separate. Pack the components individually and assemble right before eating to keep the veggies crisp and the chicken from getting soggy.
• Tip: Get Creative with Your Veg. This method works with so many vegetables! Try adding some chopped broccoli or sweet bell peppers to the roasting pan along with the cauliflower for even more colour and nutrients.
• Tip: Amp Up the Umami. For a deeper, savoury flavour, add a teaspoon of Worcestershire sauce (or a vegan alternative) to your Buffalo sauce mixture. It adds a complex, savoury note that’s just incredible.
• Tip: The Perfect Bite. When you’re building your bowl, try to get a little bit of every component—the spicy chicken, the cool dressing, the crunchy celery—onto your fork for the ultimate flavour explosion with every single mouthful.

FAQs

Can I make this vegetarian?
Absolutely! The cauliflower is hearty enough to be the main event. Simply double the amount of cauliflower (or add chickpeas for protein) and follow the recipe as is, roasting the veg until perfectly tender. You’ll still get all that fantastic Buffalo flavour in a completely plant-based bowl. It’s just as satisfying, honestly.

How do I store and reheat leftovers?
Store the components separately if you can—the saucy chicken and cauliflower in one container, and the fresh toppings (avocado, celery, dressing) in another. To reheat, gently warm the chicken and cauliflower in a microwave or a skillet over medium heat. The key is to avoid overheating the chicken, or it can become tough. Then, top with the fresh, cold ingredients.

My Buffalo sauce is too spicy! How can I tone it down?
No worries, this happens to the best of us! The easiest fix is to stir in an extra tablespoon of melted butter to your sauce mixture—the fat will help mellow the heat. You can also increase the amount of the cool, creamy dressing you drizzle over the top, or add a dollop of extra Greek yoghurt or ranch dressing when serving.

Can I use frozen cauliflower?
You can, but you’ll need to adjust the method. Frozen cauliflower contains a lot of water, so it’s essential to thaw it completely and pat it very, very dry with paper towels before tossing it with oil and spices. If you skip this step, you’ll end up with steamed, mushy cauliflower instead of roasted.

Is there a way to make the cauliflower extra crispy?
For maximum crispiness, make sure your oven is fully preheated and give the florets plenty of space on the baking sheet. You can also toss the cauliflower in a tablespoon of cornflour along with the oil and spices. The cornflour creates a super thin, crispy coating as it roasts. Just be careful not to add too much, or it can taste a bit chalky.