Keto Buffalo Chicken Cauliflower Casserole is a quick and easy low carb dinner recipe (only 4 net carbs!) made with spicy buffalo chicken, cauliflower, and lots of cheese.
HOW TO MAKE BUFFALO CHICKEN CAULIFLOWER CASSEROLE:
- 18 ounces Cauliflower, approximately 1 large head of cauliflower
- 8 ounces Cream Cheese, softened
- ⅓ cup Frank’s Red Hot Sauce
- ¼ cup Ranch dressing
- 2 Eggs
- 8 ounces Cheddar cheese, shredded
- 12 ounces Chicken, cooked and diced
- 1 cup Celery, chopped
Preheat oven to 350 degrees F.
Remove the core from your cauliflower head and cut the florets into bite-sized pieces.
Blanch the cauliflower by placing it in boiling water for 3 minutes or steaming in the microwave until it is fork tender. Pat dry and set aside.
In a large bowl stir together cream cheese, hot sauce, ranch dressing and eggs.
Add the cauliflower, 4 ounces of cheddar cheese, chicken, and celery to the cream cheese mixture and toss until well coated.
Pour into a 11×7 inch casserole dish and sprinkle with remaining cheddar cheese.
Bake for 30 minutes or until cauliflower is cooked through and the cheese is melted and bubbly.