Buffalo Chicken & Cauliflower Casserole

eatingwell.com

Dreygers

8 cups cauliflower florets (1 ½ pounds)

2 tablespoons extra-virgin olive oil, divided

1 ½ cups chopped yellow onion

1 cup diagonally sliced celery

1 cup chopped scallions, divided, plus more for garnish

1 ½ cups whole milk

12 ounces reduced-fat cream cheese

3 cups shredded cooked chicken breast

¼ cup plus 1 tablespoon hot sauce (such as Frank's RedHot)

1 teaspoon paprika

1 teaspoon garlic powder

3 tablespoons blue cheese, crumbled

Directions at eatingwell.com

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