So that big American game of Super Football is happening this weekend. I’m more of a rugby girl myself (6 Nations is back baby! Allez les Bleus! 🇫🇷) Either way, this is the perfect dish to serve up at the parties that aren’t happening this year. And it’s healthy(ish) to boot!
I’m a huge fan of Buffalo Hot Sauce (go figure right?) and I love to make this dish when I’m craving the tangy heat of the sauce, or I’m cold, or I want something comforting, and this Cauliflower Buffalo Chicken Bake ticks all the boxes!
- 1 Head Cauliflower, broken down into florets (or buy a pre-cut bag, whatever floats your boat)
- 1 Cup diced celery
- 1 Red Onion diced
- 8 oz cream cheese (not whipped!)
- 2 – 4 cups shredded cheese (minimum 2, but add as much cheese as you want!)
- 1 Shredded Chicken (I buy the shredded rotisserie ones from the store, because I’m laaaazy)
- 1 cup (or bottle!) Buffalo Hot Sauce
Saute the celery and onions until just translucent. You still want some crunch to them in the final dish. While sauteing, melt the cream cheese in the microwave at 30 second intervals until you can mix it easily. Add in the Buffalo Sauce. Dice the chicken into bite sized pieces. If you so desire, lightly steam or blanch the cauliflower florets. Not too much, you want to keep the texture, not make this into mush. Or maybe you like mush? You do you boo. 🤷
Add everything to your mixing bowl and mix until completely blended together. Add the mixture to your prepared 9×13 dish and set the oven to 350 F. Top with cheese, then more Buffalo Sauce. Cover the dish with foil and bake for 35 minutes. Take the cover off, and bake for an additional 10 – 15 minutes until the cheese is gooey and lightly browned on top.
Allow to cool for about 10 minutes, then serve it up! I add more Buffalo Sauce, because I can. Sit back and enjoy this yummy and healthy(ish) treat! Serve with tge nice ice cold beer of your choice, I like pale blonds for this dish myself. Bon appétit and cheers my lovelies ,🍻 #GoTeamGo #Dothething #winthepoints 📣👏📣
