Vic’s Tricks To…Buffalo Chicken Cauliflower Mac & Cheese

4 servings
50 Minutes

When I'm craving something decadent, but still not toooooo bad, then cauliflower mac is the answer! Add some buffalo chicken and I am in absolute heaven. This is my fool proof cauliflower mac & cheese recipe. Find this and more keto recipes at vicstricksto.com!

The cold weather is coming in hot.Wait. You know what I mean.It’s freezing outside and all I wanna do is stay under the blanket, snuggle with the pups, and eat comfort food.And yet, I did so darn well on the diet, I’m not willing to give up all that hard work.So, I decided to compromise using the ultimate life-saver:Cauliflower!Seriously, if I could marry cauliflower, I would.Now, I’m not saying this recipe is really “healthy” – but, you’re saving a heck of a lot of calories by ditching the pasta. I’m also providing some substitutes to make it totally KETO!I’ve actually already written out my base recipe for Vic’s Tricks To…Cauliflower Mac & Cheese, but the buffalo chicken really adds that extra somethin’ somethin’.Don’t worry, I’ll still write out each step below. Work smarter not harder knowwhatimsayinnn.

Preheat oven to 450°. Place chopped, bite-sized cauliflower florets in a bowl and toss with some olive oil, salt, and pepper. Spread onto a parchment-lined baking sheet and bake for about 20 minutes or until tender.

While the cauliflower roasts, you can make the nuggets.Take a large skillet with edges (I used my cast iron) and heat about 1 inch of canola oil over medium high heat.Because we know that canola or peanut oil are the best for frying because of their high smoke point, right guys?? NO OLIVE OIL.You’ll want to cut some chicken breast into bite-sized pieces, cover them in egg, then toss them in a breadcrumb mixture. I really like panko and garlic powder.IF KETO: Use pork rinds or almond flour, seasonings, & parmesan----Vic Trick: This is my tried and true chicken nugget dredging technique:– I take my nuggets and throw them into a large bowl with the egg.– I also prepare a large ziplock bag with my breadcrumb mixture (in the pic above, I made it keto by using pork rinds & parmesan cheese).– Then, I pick up a piece, shake off the excess egg and throw it in the breadcrumb bag. Repeat that with like 4/5 pieces.– SHAKE THAT BAG LIKE YOU MEAN IT– Remove the breaded chicken and set aside or place right into the pan with hot oil.

Cooking in batches (DO NOT OVERCROWD THE PAN), fry up each piece of chicken until cooked through – about 4-5 mins per side depending on the size of your chunks.Then remove them to a paper towel to absorb the oil.

Toss your chicken pieces in a large bowl with 3/4 of the wing sauce and set aside for now.Vic Trick: I used a pre-made buffalo wing sauce for this, but if you’re making your own, just melt a stick of butter and 2/3 cup of hot sauce.

NOW IT’S TIME FOR THE CHEESE SAUCE BABAAAYYYYIn a pot on low heat, bring 1 cup heavy cream to a simmer. Stir in 2 tbsp cream cheese until melted. Add in the rest of the wing sauce and whatever shredded cheese you desire. I love cheddar so I used that, but also put in a little mozzarella just for kicks. Use about 3/4 cup of each because we’ll use the rest on top. Drool.Add in the roasted cauliflower and about 3/4 of the buffalo chicken (we’re saving some for garnish) and mix to combine the sauce onto each piece.

Pour the mixture into an oven safe dish, cover with more cheese, then bake until the cheese melts, about 5 more minutes.Scoop into bowls, garnish with more of the buffalo chicken and blue cheese crumbles and ooooohhhhhhh baaaaabbbbyyyy wait until you taste how good this is!!!

Vic’s Tricks To…Buffalo Chicken Cauliflower Mac & Cheese

Recipe details

  • 4 servings
  • Prep time: 25 Minutes|Cook time: 25 Minutes|Total time: 50 Minutes

Ingredients


Instructions


Preheat oven to 450°.
Place cauliflower in a bowl and toss with some olive oil, salt, and pepper. Spread onto a parchment-lined baking sheet and bake for about 20 minutes or until tender.
Take a large skillet with edges (I used my cast iron) and heat about 1 inch of canola oil over medium high heat.
In a bowl, add the chicken pieces, cover them in egg, then toss them in a breadcrumb mixture. I really like panko here.
Cooking in batches (DO NOT OVERCROWD THE PAN), fry up each piece of chicken until cooked through – about 4-5 mins per side depending on the size of your chunks. Then remove them to a paper towel to absorb the oil.
Toss your chicken pieces in a large bowl with 3/4 of the wing sauce and set aside.
Make the cheese sauce:
In a pot on low heat, bring heavy cream to a simmer. Stir in 2 tbsp cream cheese until melted. Add in the rest of the wing sauce and 3/4 cup of each shredded cheese (we’re saving some for garnish).
Add in the roasted cauliflower and about 3/4 of the buffalo chicken (we’re saving some for garnish) and mix to combine the sauce onto each piece.
Pour the mixture into an oven safe dish, cover with the remaining cheese, then bake until the cheese melts, about 5 more minutes.
Scoop into bowls, garnish with more of the buffalo chicken and blue cheese crumbles and HOLY MOLY THIS IS SO GOOD.
Enjoy!

Top Recipes

The Top 10 Quick Dinner Recipes of 2020
15 Amazing Recipes You Can Make With Less Than 5 Ingredients
10 New Mouthwatering Ways to Serve Potatoes This Season
13 Amazing Salads to Serve Alongside Your Christmas Ham
18 Mini Desserts That'll Convince You to Skip the Pie This Year
12 Great Ways to Eat Eggplant
10 Delicious Dishes You Can Make Using Your Food Processor
Vic’s Tricks To...

Want more details about this and other recipes? Check out more here!

Go

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Your comment...