Now that I am really focusing on staying low carb I am loving taking the time to create fun new ways to use vegetables like cauliflower in place of your typical rice or starches.
I love anything spicy. Buffalo chicken dip is one of my favorite tailgate foods. And although, I do like cauliflower sometimes you have to spruce it up so you’re willing to eat it for more than two meals in a week! Mixing cauliflower with strong flavors like buffalo sauce and sharp cheddar help make it fun to eat!
- 2 heads cauliflower
- 1/4 cup green onion
- 8 ounces cream cheese, softened
- 2 boneless skinless chicken breast, shredded
- 1/3 cup buffalo sauce
- 1 cup Gouda cheese, shredded
- 1 cup extra sharp cheddar cheese, shredded
- 1/3 teaspoon garlic powder
- 1/3 teaspoon onion powder
- Salt and Pepper
- Manual food processor
- 9×9 baking dish
- Crockpot (optional)
Start by cooking your chicken breast. My preferred way of cooking the chicken breast is with part of the buffalo sauce in the crock pot on low for four hours. When your chicken is done shred it with a fork and set aside. (Tip: Switch out the chicken breast for rotisserie chicken)
Break the cauliflower into florets. Chop in the food processor until a fine, rice texture. (Tip: You purchase already riced cauliflower)
After your cauliflower is riced you can start mixing in the rest of your ingredients. Add buffalo chicken, Gouda cheese, sharp cheddar cheese, cream cheese, seasonings, buffalo sauce and green onion to your cauliflower. Mix until well blended.
Add cauliflower mixture to a greased 9×9 baking dish. Bake for 20 minutes at 350 degrees.
Serve and Enjoy!