Oh, I love roasted cauliflower. I have transformed cauliflower into many different dishes and my favorite way to start it out is to roast it. This recipe for Buffalo Chicken and Cauliflower is a prime example.
I simply chop it up into florettes and bake it on a parchment lined baking sheet for about 15 minutes on 350. I use bags of frozen cauliflower for a lot of dishes, and this is one that would also be appropriate to use. You could also use canned chicken if you don’t have fresh.
The quality can obviously go down a little bit when you used canned and frozen foods. But for this dish, I think you could get away with it. When you use hot sauce and blue cheese dressing as ingredients, regardless of what you put them on, it’s going to taste like blue cheese and hot sauce!
This day, the recipe came together because I had cauliflower that need to be used up and I just made some chicken breast in the crockpot earlier in the morning. While I absolutely love buffalo wings and I love hot sauce (I put hot sauce on my scrambled eggs or omelets nearly every morning for breakfast) I don’t make a lot of dishes with heat.
I guess this would be considered a casserole. Although I could have coated all of the chicken and cauliflower in a flour mixture and tossed it with the rest of the ingredients to make it almost like an appetizer. I also could have used some cream cheese to make it a little thicker.
My boyfriend absolutely raved over this super easy dish, so it’s a man meal for sure. But also low carb!
Ingredients:
- Roasted cauliflower (or frozen)
- 1 cooked chicken breast (or canned chicken)
- 1 cup of blue cheese dressing
- 1/2 cup of hot sauce
- 1 cup of shredded cheddar
Directions:
- Combine all ingredients and put into a casserole dish.
- Bake on 400 for 15 minutes.
- Add more hot sauce to taste!
