This dish is outrageously flavorful! I can usually spot a good recipe a mile away, but this came out of nowhere! When I first noticed it on my news feed last year, just after I joined Facebook, as a loaded potato dish; I knew I had to THM it. Now I’m moving the Loaded Buffalo Chicken No-Tato Casserole over from my old blog, as I intend to do a few other select favorites.
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?” He was just sort of dazed, but he didn’t let that slow him down as he devoured it! 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!
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!
If you’re looking for even more cauliflower yum check out my latest casserole, King Ranch Cauliflower Chicken. For this recipe I used a new cooking method that sped up the casserole cooking process dramatically. I’ll be adding this feature to this recipe soon.
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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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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!