I’ve been making a conscious effort to lower the amount of carbs I intake and always looking for, or coming up with, recipes that I can easily reheat for weeknight dinners.
After the Big Game, I decided to try to make a simple-to-prepare cauliflower bake using the flavors of Buffalo wings. Since I only had a small head of cauliflower, I added some leftover roast chicken, but this could be made with just cauliflower for a meatless option.
After making this recipe on Sundays, I portion the mixture into four small meals for the week that I eat with celery and carrot sticks to keep things low carb. The mixture would be super served with crackers or tortilla chips also.
Ingredients:
- 2 cups cooked chicken, diced or shredded
- 1 medium head of cauliflower, cut into florets and blanched/steamed for 5 minutes
- ½ cup blue cheese dressing (could use ranch dressing also)
- 1 cup Buffalo sauce (I use Frank’s)
- 1 cup each shredded Cheddar and Mozzarella cheese
- ½ tsp. each salt and pepper
- 3 green onions, chopped
Directions:
- Preheat oven to 400 degrees and coat a 9” x 13” baking dish with cooking spray.
- In a large bowl, gently combine the chicken, cauliflower, blue cheese dressing, Buffalo sauce, ½ cup each Cheddar and Mozzarella cheese and salt and pepper.
- Add the mixture to the baking dish and sprinkle with the rest of the two cheeses.
- Bake for 20 minutes, until the cheese is melted.
- Sprinkle with chopped green onions and serve!
Yields about 5 cups.
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