Buffalo Chicken Cauliflower (Printable Version)
Melted cheese, zippy buffalo chicken, and tender cauliflower get cozy in this creamy, feel-good low-carb classic.
# What You'll Need:
→ Main Ingredients
01 -
Chopped green onions, as much as you want
02 -
Salt to taste
03 -
Black pepper to taste
04 -
A handful of fresh parsley or chives, minced, for topping (optional)
05 -
100 grams mozzarella cheese, grated
06 -
100 grams cheddar cheese, grated
07 -
240 millilitres buffalo-style hot sauce
08 -
1 big head of cauliflower, break into bite-size pieces
09 -
480 grams chicken breast, cooked and pulled apart
10 -
120 millilitres ranch or blue cheese dressing
# Step-by-Step Guide:
01 -
Take it out of the oven and throw on some green onions and a sprinkle of parsley or chives if you got them. Dig in while it’s nice and hot.
02 -
Slide the dish into your hot oven. Let it bake for about 20 to 25 minutes until that cheesy top is bubbling and everything’s warmed through.
03 -
Move your chicken and cauliflower combo into your greased baking dish. Scatter all the mozzarella and cheddar over everything.
04 -
Grab a big bowl. Add your shredded chicken, pour in buffalo sauce and dress it with ranch or blue cheese. Mix in your cauliflower. Give it a good stir so every bit is coated, then season with however much salt and pepper you like.
05 -
Pop the cauliflower florets into boiling water or a steamer. Cook just until soft enough to poke with a fork – around 5 to 7 minutes. Drain, then dry off with a paper towel so it’s not watery.
06 -
Crank your oven up to 200°C. Grease a casserole dish (33x23 centimetres is perfect) with a little spray or oil.
# Additional Notes:
01 -
Want it hotter? Shake in some red pepper flakes or splash on more hot sauce.
02 -
Go for a crunch by sprinkling on crushed pork rinds or crispy onion bits right before baking.
03 -
Toss leftovers in a sealed container—they’ll stay good in your fridge for about three days.