It’s a rainy Monday here in Birmingham, AL and tonight is the ALABAMA National Championship game! I am so excited to watch and very hopeful that we win. Also on the menu today is this amazing dish! It’s SO CREAMY AND DELICIOUS and gluten free! I can’t wait to eat on this all week. It’s also very low carb considering the only carbs come from the cauliflower – which is minimal. This is similar to another buffalo cauliflower chicken recipe I have made before…find that one HERE.
INGREDIENTS – serves 8
- 4-5 chicken breasts, boiled and shredded or diced
- 1 head of cauliflower, steamed and riced
- 1 can light coconut milk
- 8 oz goat cheese
- 3/4 cup hot sauce depending on your preference for spicy – Frank’s plain (important) red hot is a good, clean brand (label should say peppers, vinegar, salt and nothing else..other good brand is Louisiana hot sauce)
- 1/2 cup green onions + more for garnish
- 2 tsp Paprika
- 1/2 tsp garlic powder
- salt, pepper to taste
Boil your chicken breasts for about 20 minutes, then let cool before shredding or chopping into small pieces. Steam the cauliflower and rice it or chop it finely, or you can also use 1-2 bags of riced cauliflower that are microwave-safe. Set aside.
Now preheat oven to 400 degrees. Now take a large bowl and pour in the coconut milk and add the goat cheese, crumbling it as you go. Add about 2 tsp paprika, 1 tsp garlic powder, salt and pepper to taste. Next use a hand mixer to combine the ingredients, optional. Now add the riced cauliflower, chicken and hot sauce and mix everything really well. Top with green onions and bake for about 20-25 minutes.
Garnish with extra green onions if desired and enjoy.
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