Buffalo Chicken and Cauliflower Casserole

If you don’t like cauliflower, don’t be scared by this recipe. A lot of people aren’t fans of this nutritious veggie, but we have a way that you can sneak it into your diet and not even know it. You have the option of leaving the cauliflower as florets if you want, but if you’re not a fan to begin with, we suggest turning it into cauliflower rice. And if you’ve ever had cauliflower rice, you know it has a completely different taste than whole pieces. It actually tastes like, well…rice! Some nutritional benefits of cauliflower include added fiber, which is great for weight loss and digestion, and it also contains phytonutrients and antioxidants which help prevent cancer. This is definitely a great recipe for sneaking this healthy vegetable into your meals.

Servings: 6

 

Ingredients:

2 lbs of boneless, skinless chicken breast

1 large head of cauliflower

1/3 cup of olive oil

1 1/2 tsp salt

1 T black pepper

1 T paprika

2 T garlic powder

6 T hot sauce or buffalo sauce

2 cups Cheddar or Monterey Jack cheese, shredded

1 cup crumbled bacon

1 cup diced green onion

 

Preheat oven to 400 degrees.

Remove the stem from the cauliflower. Option 1: Cut the cauliflower into small florets. Option 2: Send the cauliflower through a food processor or finely chop it with a knife so that it’s approximately the size of rice. (Option 2 is what’s shown in the photos. This is the better option when you are in the process of learning to love cauliflower!)

In a large mixing bowl, combine 1/3 cup of olive oil, 1.5 teaspoons of salt, 1 tablespoon of pepper, 1 tablespoon of paprika, 2 tablespoons of garlic powder, and 6 tablespoons of hot sauce or buffalo sauce. (If you like super spicy, use the hot sauce. If you like a more mild kick, use the buffalo sauce.) Add in the cauliflower and stir to thoroughly coat with the sauce. If you feel like it looks too dry, you can make up a little more of the sauce, but we recommend not adding as much of the hot sauce, but rather adding in a little more of the olive oil. 

Coat a 9 x 13 pan with oil. We always prefer using coconut oil, as that little bit won’t change the flavor much at all. Olive oil is another great option. Transfer the cauliflower into the pan. As you’re scooping the mixture, try to leave behind as much of the sauce as possible. Set it to the side for now.

If you left the cauliflower as florets, then you will need to cook it for about 15-20 minutes before adding anything else. If the florets are bigger in size, you may need to cook a little longer, say 25-30 minutes. If you made the cauliflower into rice, you can go ahead and proceed to the next step.

Cut the raw chicken into small cubes. If there was any sauce left over, coat the chicken with it by mixing the two together. Now add the chicken to the cauliflower mixture. (If you cooked the florets, pull the pan from the oven first.)

In a separate small mixing bowl, combine 2 cups of cheddar/monterey jack cheese with 1 cup of crumbled bacon and 1 cup of diced green onions. Mix thoroughly. Add this to the top of the chicken/cauliflower in the 9 x 13.

Place the casserole in the oven and bake for about 15 minutes. If the cheese is bubbling, that’s a good sign it is done. Make sure that the chicken is cooked thoroughly all the way through.

 

If you weren’t a cauliflower fan, but liked this recipe, let us know! We think you’ll be pleasantly surprised!

 

 

 

 

 

 

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