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:
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
- 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
Preheat oven to 350 degrees. Spray a large 15x11" 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 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.
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.
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.
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.
*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.
Loaded Buffalo Chicken No-Tato Casserole
- 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 tsp mineral salt
- 1 Tbsp. black pepper
- 1 Tbsp. paprika
- 2 Tbsp. garlic powder
- 6 Tbsp. hot sauce (I used Frank's)
- 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)
Preheat oven to 425 degrees. Spray a large 13x9" 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. 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!