This cheesy cauliflower casserole is a great way to turn leftovers into a fresh new delicious meal with locally-made dairy!
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place cauliflower on the prepared baking sheet and toss with 1 tbsp of oil. Spread evenly and roast until tender. Remove from oven and reduce temperature to 375°F.
While the cauliflower roasts, heat the remaining 1 tbsp oil in a large, deep skillet over medium-high heat. Add onion, celery and cook, stirring often, until the vegetables soften. Stir in 1/2 cup scallions and cook until softened. Add Ontario milk and Ontario cream cheese. Stir until the mixture is thickened and smooth. Remove from heat.
Add the roasted cauliflower, chicken, hot sauce, paprika, garlic powder and the remaining scallions to the skillet; stir until well combined.
Coat cast iron skillet with cooking spray. Spoon the cauliflower mixture into the baking dish. Sprinkle evenly with blue cheese. Bake until the mixture is bubbly and the blue cheese has melted. Garnish with parsley and serve.