Crispy Cauliflower Nachos with Buffalo Chicken & Corn

These Buffalo Chicken Cauliflower Nachos are a lighter twist on a classic comfort food. Roasted cauliflower takes the place of tortilla chips, getting golden and crisp in the oven before being piled high with shredded rotisserie chicken, fresh corn, buffalo sauce, ranch dressing, blue cheese crumbles, and chopped green onions. It's the perfect mix of spicy, creamy, and crunchy but without the guilt. Serve it as a party appetizer, game day snack, or even a weeknight dinner!

Why You'll Love This Recipe

• It's healthy comfort food: All the spicy, creamy nacho flavors you love, minus the chips!
• It's an easy weeknight dinner: Using rotisserie chicken makes it fast, with minimal prep.
• It's packed with veggies: Roasted cauliflower and fresh corn add nutrients and a great texture.
• It's customizable: Add more toppings, swap out sauces, or make it vegetarian cauliflower nachos.
• It's perfect for parties or meal prep: Serve it as an appetizer, a light meal, or prep the cauliflower ahead for quick assembly later.
• It's naturally gluten-free: A great option for those avoiding gluten, with a keto-friendly version (just skip the corn).

Ingredients

For the Roasted Cauliflower:

• 1 head cauliflower, stem and leaves removed, cut into small florets
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese

For the Nacho Toppings:

• 2 ears fresh corn, kernels removed (no need to cook!)
• 1 rotisserie chicken, shredded (or about 3 cups cooked chicken)
• ½ cup buffalo wing sauce, plus more for drizzling
• ¼ cup ranch dressing, plus more to taste
• ¼ cup chopped green onions
• ¼ cup crumbled blue cheese (optional but recommended)

Please don't skip the fresh corn! It adds a sweetness and crunch that really makes the dish.

How to Make Cauliflower Nachos

This recipe comes together easily with just a few steps, and roasting the cauliflower is the secret to big flavor.

1. Roast the Cauliflower: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss your cauliflower florets with olive oil, then spread them out in a single layer. Roast for 20 minutes, give them a toss, and roast for another 20 minutes or until the florets are golden brown and crispy around the edges. Don't worry if some bits get extra browned - they're the best part!
2. Sprinkle Parmesan over the cauliflower and return it to the oven for 5 more minutes. You could skip the parmesan although it does add a lot of flavor, so try it if you have some on hand.
3. Assemble the Cauliflower Nachos: Once the cauliflower is roasted, keep it on the baking sheet and start layering on the good stuff. Top with the fresh corn kernels, shredded chicken, and generous drizzles of buffalo wing sauce and ranch dressing. Sprinkle with chopped green onions and blue cheese crumbles if you're using them.
4. Serve it Hot: These are best served immediately while the cauliflower is still warm and slightly crisp. Add an extra drizzle of buffalo or ranch right before serving if you'd like, and dig in!

Variations

• Vegetarian Version: Skip the chicken and double up on roasted cauliflower or add black beans or chickpeas for extra protein.
• Spicy Barbecue Nachos: Swap the buffalo sauce for your favorite spicy barbecue sauce. Add some red onion and skip the blue cheese.
• Loaded Veggie Nachos: Add sautéed bell peppers, onions, and mushrooms.
• Cauliflower & Sweet Potato Combo: Roast diced sweet potatoes alongside the cauliflower for a sweet & savory flavor.
• Greek Cauliflower Nachos: Skip the everything but the chicken, drizzle with tzatziki and top it with feta, olives, cucumbers, and chopped tomatoes.
• Low Carb / Keto Version: Skip the corn and ranch dressing (or use a keto-friendly ranch).
• Bacon Lover's Version: Add crispy chopped bacon along with the shredded chicken.
• Dairy-Free: Use plant-based ranch and cheese alternatives or skip the cheese altogether.

Tips

• Cut the cauliflower into small, even pieces: Smaller florets roast faster and develop more crispy, caramelized edges, which is key to a lot of flavor.
• Use parchment paper: This helps the cauliflower brown without sticking and makes cleanup much easier.
• Don't crowd the pan: Spread the cauliflower in a single layer with space between the florets. Overcrowding causes steaming instead of roasting.
• Get that golden char: Let the cauliflower roast until you see some deep golden and slightly browned bits. Those crispy edges mimic the crunch of tortilla chips.
• Warm your chicken: Using room-temperature or warm shredded rotisserie chicken will help it heat through when added to the hot cauliflower.
• Add toppings just before serving: This way everything will stay fresh and crisp. Drizzle the sauces right before bringing the dish to the table.
• Adjust the heat level: You can control the spice by using a mild or hot buffalo sauce, or go half-and-half (or serve it on the side) if you're serving a crowd and not sure about preferences.
• Customize sauces: Not a fan of ranch? Try blue cheese dressing or yogurt mixed with adobo sauce.

Storage, Reheating & Make-Ahead Tips

Storage:

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best results, store the roasted cauliflower, shredded chicken, and toppings (like sauces and cheese) separately if possible.

Reheating:

Oven: Spread leftover cauliflower nachos on a baking sheet and warm at 375ºF for 10-12 minutes until hot.

Air Fryer: Reheat at 375ºF for 4-6 minutes.

Microwaving: This is an easy option, but it'll soften the cauliflower and lose that nice roasted texture.

Make-Ahead Tips:

• You can roast the cauliflower and shred the chicken up to 2 days in advance. Store them separately in the fridge.
• Reheat the cauliflower in the oven just before serving, then assemble with your toppings and sauces.
• You can also make the entire recipe ahead, refrigerate, and reheat it all together-just know the texture won't be quite as crisp, but the flavor will still be amazing!

Frequently Asked Questions

If you're as into creative nacho-style dishes as I am, don't miss these other fun and flavor-packed recipes! Try my blue cheese burger totchos that has all the savory goodness of a loaded burger piled onto crispy tater tots. If you're looking for something a little healthier, this lighter nacho recipe gives you that same satisfying crunch with better-for-you ingredients. I've also got a baked nachos tutorial that walks you through layering for the perfect bite every time. And don't miss these ultimate loaded fries! They're made with crispy fries instead of chips and topped with all the cheesy toppings you'd expect.

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Buffalo Chicken Cauliflower Nachos

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Cauliflower Nachos are a healthier way to treat yourself. Perfect for dinner, a party appetizer or even a side dish. For keto, omit the corn.

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Ingredients

For the Ranch Roasted Cauliflower

• 1 head cauliflower, stem and leaves discarded, cut into small florets
• 1 tablespoon extra-virgin olive oil
• ¼ cup grated Parmesan

For the Nachos

• 2 fresh ears corn, kernels removed and cobs discarded
• shredded chicken, from one whole rotisserie chicken
• ½ cup buffalo wing sauce, plus extra for serving
• ¼ cup ranch dressing
• ¼ cup chopped green onions
• ¼ cup crumbled blue cheese (optional)

Instructions

1. Preheat oven to 400F.
2. Toss cauliflower florets with oil. Place the cauliflower in a single layer on a large baking sheet lined with parchment paper. Place it in the oven and roast it for 20 minutes. Toss the cauliflower, then roast 20 minutes more or until well-browned (it's okay if some of the very small pieces get very brown; those little bits are the best part)!
3. Sprinkle on the parmesan cheese and roast for 5 minutes more.
4. Top the cauliflower with fresh corn kernels (no need to cook them) and shredded chicken. Drizzle with buffalo sauce, ranch dressing, and green onions. Sprinkle on the crumbled blue cheese, if using.
5. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 113mgSodium: 1405mgCarbohydrates: 19gNet Carbohydrates: 14gFiber: 5gSugar: 7gProtein: 37g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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