Loaded Buffalo Chicken No-Tato Casserole Low Carb, THM S is an outrageously flavorful dish.
I over from my old blog almost 4 years ago and it continues to be a popular one! The first time I made it my husband kept saying, “This can’t be on the plan, how can this be on a diet plan?”
The only negative comment I’ve ever gotten was that it was a bit cumbersome to make since it required roasting the cauli and chicken in two separate pans but after a little trial and error I was able to combine the two processes into one.
Scroll down to find the video that will show you the basic steps to do this. I’ve also added the instructions in a separate recipe card at the bottom. I’m leaving the original recipe up for now too for those that are used to it.
Also, the newer recipe requires a 15×11 (4.8 qt.) baking dish so if you don’t have one of those using the original recipe might be your best option.
If you love the flavors in this recipe you might also love these tempting little appetizers that I recently converted too! Take these Bacon Wrapped Buffalo Cauliflower Bites to your next get together or bake them up as a main dish for a nice little supper for two. Add a nice salad with my Best Ranch Dressing Ever and you’re good to go!
For more cauliflower casseroles check out these:
Jalapeno Popper Faux Mac & Cheese
King Ranch Cauliflower Chicken
This dish can be served as a traditional main dish or you can wrap any leftovers you can get in low carb tortillas or chop the chicken into bite sized pieces and make nachos for the “normal-food folks” in your life. It will be a hit on game day or any other day, for sure!
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Note for those scrolling down to here. I’ve Updated the recipe to allow for a simpler cooking method that allows the chicken and cauliflower to bake together instead of roasting separately.
If you used to the older method just scroll down and I’m leaving it up because I love it that way.
But this new method is much easier to assemble and my family loved it too. Just remember it will take a shorter prep time but a longer cooking time since it’s all together in a larger casserole dish.
Loaded Buffalo Chicken No-Tato Casserole
Ingredients
- 1 large head cauliflower* cut into bite sized pieces with stems removed
- 1/3 cup olive oil
- 1 1/2 tsp mineral salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 4-6 tbsp hot sauce (I use Franks)
- 2 lbs. boneless skinless chicken breast boneless skinless chicken breast, sliced or diced and bite sized
- 3 cups sharp cheddar, shredded
- 4-6 slices cooked bacon, crumbled
- 1 cup chopped green onion, divided
Instructions
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Preheat oven to 350 degrees. Spray a large 15x11" baking dish with cooking spray.
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In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
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Add the cut-up cauliflower and chicken in the bowl and pour the sauce over and stir to coat well. Transfer the chicken/cauli mixture to the 15x11 casserole dish using a slotted spoon. Discard any extra marinade leftover.
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Bake the cauliflower and chicken for 40 minutes at 350 degrees. Stir the chicken and cauliflower briefly.
Turn the oven up to 425 degrees and return the casserole dish to the oven and cook for another 20 minutes then stir and check for tenderness.
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Once it is fork tender, remove the casserole from the oven, and sprinkle 3/4 of the green onions all over the casserole.
Next add all of the cheese.
Turn the oven off and return the dish to the still hot oven for a few more minutes to melt the cheese.
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Garnish with the rest of the green onions and a dollop of sour cream. I recommend serving with your favorite ranch dressing or just a dollop of sour cream.
Recipe Notes
*This is an updated version of the original roasted cauliflower that combines the cauliflower and chicken in one larger (15x11) dish and allows them to bake together rather than roasting separately.
*Recipe was also tested with 2 (10 oz) frozen packages of cauliflower piece
*Baking time is longer but the flavor is great and much easier prep for busy cooks.
*If the frozen cauliflower is used the marinade will cling to it more than the room temp fresh cauliflower.Β
NUTRITION INFORMATION:
YIELD:
8
SERVING SIZE:
1
Amount Per Serving: CALORIES: 523Β Β TOTAL FAT: 31gΒ Β SATURATED FAT: 12gΒ Β TRANS FAT: 0gΒ UNSATURATED FAT: 17g CARBOHYDRATES: 10gΒ NET CARBOHYDRATES: 6g FIBER: 4g SUGAR: 3g SUGAR ALCOHOLS: 0g PROTEIN: 51g
Loaded Buffalo Chicken No-Tato Casserole
Ingredients
- 2 medium cauliflower heads (or 1 large) divided and cut up into florets (or sub 20 oz frozen and marinate and bake just like the fresh)
- 1/3 cup olive oil
- 1 & 1/2 tspΒ mineral salt
- 1 Tbsp. black pepper
- 1 Tbsp. paprika
- 2 Tbsp. garlic powder
- 6 Tbsp. hot sauce (I used Frank's)Β
- 2 pounds boneless skinless chicken breast, sliced or diced and bite sized
- 2 cups grated cheddar cheese
- A few slices of bacon, crumbled (totally optional because there is so much flavor with out it)
- 3/4 to 1 cup diced green onion (divided 3/4 on chicken mixture under cheese and 1/4 for garnishing)
Instructions
Preheat oven to 425 degrees. Spray a large 13x9" Β baking dish with cooking spray.
- In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cut up cauliflower and stir to coat.
- Carefully scoop the cauliflower into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
- Bake the cauliflower for approximately 40 minutes; stirring and checking every 10-15 minutes, until browned and fork tender. (Cooking time will vary depending on how the cauliflower is sliced and how much room is in the pan. Roasting veggies don't need to be crowded).
- While the cauli is cooking, add the cut up chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Heat just a little olive oil in a large skillet and brown the chicken in two batches and then combine and cover and cook for a few minutes until it is done.
- Leave in the skillet on a back burner until the cauliflower is finished cooking.
- In a casserole dish layer the cauliflower and top with the chicken. Now scatter 1/2 cup chopped green onions over the casserole and top with cheese. Return this deliciousness back to the oven for a few minutes until the cheese is melted.
- Garnish with the rest of the green onions and a dollop of sour cream. I recommend serving with your favorite ranch dressing.
- Here's the link for my very favorite ranch dressing. Β I call it My Best Ranch Dressing Ever because I like it better now that I've converted it to low carb than I did before!
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Laura says
How would I adjust this recipe if I only have frozen cauliflower?
Teresia says
Hi Laura! I haven’t made this with frozen cauliflower yet but I would really try subbing it just as written. I have been having a lot of success with dry roasting frozen cauliflower too. Maybe you could try a half batch and be sure and let me now how it turns out!
Mary says
I would also like to know if it worked with frozen cauliflower!
Teresia says
I will try that next chance I get Mary. I love the convenience of frozen cauliflower too!
Joellen says
Frozen cauliflower works great. I usually defrost it in the microwave to cut down on the dry roasting time, but you could probably cook it from frozen. I’m making this for supper tonight. My kids think it’s too spicy, but my husband loves it. I’m out of green onions, so we’ll be trying it with chives.
Francus says
I used frozen cauliflower and it turned out just fine. It was delicious!
Deanna says
This looks delicious but I have kiddos who hate spicy foods. Can you tell me how spicy this is, and maybe how to keep the flavor without the spice? THANKS!
Francis says
It Is quite spicy, but oh so good!
Sioban says
Could I just cook the chicken with the raw cauli? Thanks!
Teresia says
Hi Sioban! I have never thought of that but it might work? Let me know what you think if you try it π
Mary says
Made this tonight for the first time. Absolutely DELISH!!! But I would definitely say the bacon is not optional. π We just love bacon. Thank you!
Teresia says
I agree Mary, it isn’t optional for me either but it might work for some I think. π
Christin Martin says
Do you think this could be frozen and then reheated?
Teresia says
I have never tried freezing it Christin but I definitely think it would be worth a try! I would just pull a serving out of the main dish and try freezing and reheating it to see how it goes first. Enjoy and let me know how it goes if you get a chance.
Kathryn says
I just made this for lunch! Oh my word….so delicious! Thank you for the recipe.
Teresia says
Your welcome Kathryn, glad you liked it and thanks so much for letting me know. π
sam l says
We love this recipe. Love. Did I mention love? I wish that you would post it in a printable attachment or with a print command so that I don’t have to print the two pages that contain 1/2 of the recipe. Comme on Nanna! Help us all out!
Teresia says
Hello Sam! Thanks for the encouragement and yes I fully intend to update this post soon. This blog is still in transition and I am making improvements as quickly as possible. I have also developed a quicker to fix option for this recipe that I will be posting when I update. I will take care of it ASAP and thanks for reminding me. π
Kathy U. says
I can’t find the tab for printing this recipe. Is there something I am missing?
Teresia says
Hi Kathy! This is an older post that I have just (as of today) gotten around to updating so I’ve added that feature as well as some others NOW! Thanks so much for stopping by and I hope you enjoy this recipe! π
Laura says
I blanched the cauliflower first until just tender, then mixed it with the sauce and baked it. Cuts down so much on the cooking time without sacrificing flavor. A family favorite!
Teresia says
Great idea Laura! I’ll have to try that next time. π
nanaslittlekitchen says
Thanks for including this recipe let me know how you like it! ?