Low Carb Buffalo Chicken, with Cauliflower, Cheese and Bacon

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One of our family favorites was loaded chicken, potatoes, cheese and bacon. But since I gave up the carbs, I decided to try this recipe using cauliflower instead of potatoes. It came out so good, I will definitely serve it more often.

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  • Steam or boil cauliflower florets until tender.
  • While the cauliflower is cooking, fry bacon and set aside.
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic and hot sauce.
  • Add cauliflower and stir to coat. With a slotted spoon, carefully scoop the cauliflower into a greased (with cooking spray) 9″ x 13″ baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
  • Add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
  • Top the cauliflower with the raw marinated chicken.
  • Chop green onions.
  • Top with cheese, crumbled bacon and green onion. I believe the green onion really makes this dish stand out.
  • Bake for 15 to 20 minutes, until the chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce or ranch dressing, and sour cream.

Printable Recipe w/o Photos

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