Ingredients
Main Ingredients
- 1 large head cauliflower, cut into bite-sized florets Ensure to cut into even florets for uniform cooking.
- 2 cups cooked chicken breast, shredded Can use rotisserie chicken for convenience.
- 1/2 cup buffalo wing sauce Adjust according to spice preference.
- 1/2 cup plain non-fat Greek yogurt Provides a creamy texture.
- 4 oz low-fat cream cheese, softened Let soften at room temperature for ease of mixing.
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded mozzarella cheese Use low-fat for a healthier option.
- 1/4 cup chopped green onions Adds freshness and crunch.
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Steam or boil the cauliflower florets for about 5 minutes until they are tender-crisp. Drain them thoroughly.
- In a large mixing bowl, whisk together the buffalo sauce, Greek yogurt, cream cheese, garlic powder, and onion powder until it becomes smooth.
- Fold the shredded chicken and the drained cauliflower into the sauce mixture until everything is evenly coated.
- Transfer the mixed ingredients to a 9x9 inch baking dish and spread them evenly.
Baking
- Bake for 15 minutes in the oven.
- After 15 minutes, sprinkle the shredded mozzarella on top and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Before serving, garnish with the chopped green onions.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 3g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for longer storage.
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