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.
Amount Per Serving: CALORIES: 523 TOTAL FAT: 31g SATURATED FAT: 12g TRANS FAT: 0g UNSATURATED FAT: 17g CARBOHYDRATES: 10g NET CARBOHYDRATES: 6g FIBER: 4g SUGAR: 3g SUGAR ALCOHOLS: 0g PROTEIN: 51g