Buffalo Cauliflower Meal Prep Bakes
Make these easy Buffalo Cauliflower Bakes for a high-protein, low-carb meal prep lunch! Packed with juicy chicken, ranch-seasoned cauliflower, and a creamy buffalo sauce, baked right in oven-safe Bentgo containers.
Creator: Leslie Stokes
You know I live for a good meal prep moment—and this one might be my favorite of the season. These Buffalo Cauliflower Bakes are creamy, cheesy, spicy, and packed with protein, all tucked into individual oven-safe Bentgo glass containers that go straight from oven to fridge to microwave. Zero mess. Maximum flavor. Minimal effort.
I made these the other day during one of my “prep it and forget it” sessions and my kitchen smelled like a buffalo wing dream. The best part? I didn’t have to portion anything out after baking—they were already ready to go in their glass containers. I just popped the lids on and threw them in the fridge. Done and done.
Why You’ll Love These:
Perfect for meal prep: One dish, one bake, four meals ready to grab.
High-protein & satisfying: Between the chicken, cheese, and cauliflower, these bakes are packed with protein and fiber while staying lower in carbs.
Customizable heat level: Go spicy or mild depending on your sauce preference.
Made for your Bentgo containers: These oven-safe containers are clutch for prep. The steam-release valve means you can microwave without a mess, and the glass means no weird tastes or stains.
Let’s Talk Ingredients:
It’s a super simple ingredient lineup:
Chopped chicken: You can use oven-baked chicken, rotisserie-style, or even leftover grilled chicken.
Cauliflower: Chop it up small so it bakes evenly and fills the container without bulk.
Ranch seasoning: A classic with buffalo flavors—it adds that herby kick without any effort.
Buffalo sauce + cream cheese: This is the magic. It gets melty and creamy in the oven and soaks into everything.
Mozzarella cheese: Just enough to give that golden, gooey topping we all want.
You layer everything up in the Bentgo containers—raw cauliflower on the bottom, chicken in the middle, creamy sauce over the top, and finish with cheese. Bake at 400°F until it’s golden, bubbly, and the cauliflower is fork-tender. Let them cool slightly, pop on the lids, and boom—lunch is handled for the week.
Swaps & Add-Ons:
Make it spicier: Add red chili flakes or hot sauce on top.
Make it dairy-free: Use dairy-free cream cheese and cheese.
Add a veggie: Chopped spinach or kale cooks down nicely.
Drizzle with ranch or blue cheese dressing before serving for that full buffalo wing experience.
If you’re looking for a no-fuss, big flavor meal prep idea that satisfies the spicy craving and keeps you on track, these Buffalo Cauliflower Bakes are it. Make them once, and I promise they’ll be on repeat.
storage and reheating tips:
Storage & Reheat Tips:
These hold up beautifully for 4 days in the fridge. Reheat with the steam valve open for about 2 minutes in the microwave (depending on your power). You can also pop them back in the oven to reheat if you want the cheese to get bubbly again.
Buffalo Cauliflower Bakes
Ingredients
- 2 cups chopped chicken breast
- 4 cups cauliflower florets chopped small
- 1 tbsp olive oil
- 1 packet or 1 tbsp ranch seasoning
- 1/3 cup buffalo sauce like Primal Kitchen or Frank’s
- 3 oz cream cheese softened
- 3/4 cup shredded mozzarella cheese
- Optional toppings: green onions extra buffalo sauce, ranch drizzle
Additional Toppings:
- green onions
- avocado
- ranch
- cilantro
Let's Make It
- Preheat oven to 400°F.
- Toss chopped cauliflower with olive oil and ranch seasoning. Divide evenly between 4 individual oven-safe glass containers (like Bentgo).
- Layer in chopped chicken over the cauliflower. with more seasoning.
- In a small bowl, mix buffalo sauce and cream cheese until smooth. Warm in the microwave for 15–20 seconds if needed to blend easier.
- Pour the buffalo cream cheese mixture over each container, dividing evenly.
- Top with mozzarella cheese.
- Bake uncovered for 18–22 minutes, or until the cheese is bubbly and the cauliflower is tender.
- Let cool slightly, then seal with lids and store in fridge for up to 4 days.
- Microwave with the steam valve open for 1.5–2 minutes, or reheat in a 375°F oven for 8–10 minutes uncovered.
Nutrition Facts
calories 410
protein46 g
carbs 22 g
