The ingredients:
- Chicken breasts – cubed
- 2 blocks cream cheese
- several cups of shredded cheese
- green onion
- 2 heads of cauliflower
- 1 bag of frozen riced cauliflower
- half of onion
- 1 teaspoonish of minced garlic
- salt
- pepper
- nashville hot seasoning
- diced jalapenos
- buffalo sauce
I started by pounding out 3 big chicken breasts and seasoning them with salt, pepper, and nashville hot seasoning then seared them over medium high heat. Then transferred to 350 degree oven for about 5-7 minutes. Then I kept my skillet on and added my riced cauliflower with jalapenos and sauteed until I got some char.
I cubed my chicken after letting it cool, and put it in a casserole dish with cream cheese. I roasted the cauliflower for 15 minutes then pulverized everything in a food processor along with the garlic and onion. If I could go back in time I would not obliterate the cauliflower in the processor. But, I pressed on and added everything to the casserole dish along with buffalo sauce and topped with a lot of cheese. Then I baked it at 400 degrees for about 15 minutes or until everything got bubbly. Served it with some rustic tears of green onion. Yummerz.