Did you see that?
It was me being the last person to jump on the "cauliflower train"!
I know y'all have been eating it for years while I turned up my nose and got seconds of the cheesy stuff....
But I gave in and I'm so glad I finally did!
This is the second week in a row that I've cooked with riced cauliflower and I'm never looking back!
This week's dish came from Lauren at The Wicked Spatula and I knew I had to make it after reading all the comments left by followers raving about this recipe.
Turns out, they weren't exaggerating and it was an instant hit in our house too!
If you know me, you know I love hot foods.
Well, hot sauce to be more exact.
If you lived with me the summer after college you probably watched me pour Texas Pete Buffalo Wing sauce on veggie chips and call it lunch! (sad but true)
Matthew isn't as big of a fan of hot sauce, but he was very impressed with this particular casserole!
Think Buffalo Chicken Dip you'd have at a tailgate, only it's made with all natural foods and is dairy free!
I didn't even miss the cheese and that's coming from a girl who got various types of cheeses in her Christmas stocking one year. (also sad, also true)
It was also super easy to make, as most casseroles are.
Don't be scared.
Just try it.
You'll like it.
Yes, this is me peer pressuring you into baking it.
- 1 pound chicken, baked and shredded
- 4-5 cups Riced Cauliflower
- 6 Eggs
- 1 Red Bell Pepper, diced
- 1 White Onion, diced
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp salt
- 1/2 cup Buffalo Sauce (Frank's Red Hot is Paleo compliant)
- Toppings (some of which are not Paleo compliant): green onions, tomatoes, avocado, bacon, ranch dressing, a little extra hot sauce
- Bake your chicken breasts at 350 for 30 minutes. You probably want to add 1/2 cup water to your baking dish so they don't dry out.
- During the 30 minutes, dice your onion and red bell pepper.
- Mix 6 eggs together well then add the riced cauliflower and blend well
- Add your onion, red pepper, spices, and hot sauce to mixing bowl and blend again.
- Once your chicken is done, take it out of the oven, shred it well, then add to mixing bowl and combine with other ingredients.
- Pour mixing bowl contents into a casserole dish and bake at 400 for 45-60 minutes.
- While casserole is baking, prepare toppings.
- This recipe makes 4 servings, eat while hot!
Matthew is always bragging about my cooking to other people which is just the sweetest thing.
He likes to say we have "restaurant quality food at home every night" and that's a compliment I will take!
I do find joy in cooking things that are fun to eat and don't leave us feeling bloated or stuffed afterwards.
This casserole is the perfect example of that.
It's quite flavorful without being too heavy.
I hope you'll give it a try!