Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with oil to prevent sticking.

Wash and dry the cauliflower thoroughly. Cut into bite-sized florets and place them in a mixing bowl. Toss with olive oil, salt, and pepper until evenly coated.

Spread the cauliflower on a baking sheet and roast for 15–20 minutes until just tender and lightly golden. This step removes excess moisture and enhances flavor.

Cut the chicken into bite-sized pieces. Season lightly with salt, pepper, garlic, onion powder, and smoked paprika.

In a bowl or saucepan over low heat, combine cream cheese, heavy cream, and buffalo sauce. Whisk until smooth and creamy. Adjust spice level if needed.

In the prepared baking dish, combine roasted cauliflower and seasoned chicken. Pour the buffalo cream sauce over everything and toss gently to coat evenly.

Sprinkle shredded mozzarella and cheddar evenly over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until the chicken is fully cooked and the cheese is bubbly and golden.

Let the bake rest for 5–10 minutes before serving. Garnish with green onions, parsley, or blue cheese if desired.