Keto Buffalo Chicken Cauliflower (Printer View)

Spicy buffalo chicken served over flavorful cauliflower rice with fresh veggies and tangy ranch drizzle.

# Components:

→ Buffalo Chicken

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1/3 cup buffalo hot sauce
04 - 1 tablespoon unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and pepper to taste

→ Cauliflower Rice

08 - 1 medium head cauliflower, riced (approximately 1.3 lb)
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
12 - Salt and pepper to taste

→ Toppings

13 - 1/2 cup celery, thinly sliced
14 - 1/2 cup carrots, julienned
15 - 1/4 cup red onion, finely diced
16 - 1/4 cup crumbled blue cheese or feta, optional
17 - 2 tablespoons fresh chives or green onions, chopped

→ Ranch Drizzle

18 - 1/4 cup sour cream
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lemon juice
21 - 1 tablespoon fresh dill, chopped or 1/2 teaspoon dried
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste
24 - 1 to 2 tablespoons water as needed for consistency

# Method:

01 - In a small bowl, combine sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper. Thin with water as needed to achieve drizzling consistency. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, garlic powder, and smoked paprika. Sauté for 5 to 6 minutes until golden and cooked through. Reduce heat to low, add buffalo sauce and melted butter, toss to coat, and cook 1 to 2 minutes more. Remove from heat.
03 - While chicken cooks, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add riced cauliflower, garlic powder, onion powder, salt, and pepper. Sauté for 4 to 5 minutes until tender but not mushy.
04 - Divide cauliflower rice among four bowls. Top with buffalo chicken, celery, carrots, and red onion. Drizzle with ranch dressing and sprinkle with blue cheese and chives or green onions.
05 - Serve immediately, garnished as desired.

# Expert Advice:

01 -
  • It tastes decadent and satisfying, like comfort food that happens to fit your macros perfectly.
  • Built for speed—seriously, you can have this on the table in 35 minutes with minimal fuss.
  • Endlessly customizable because your bowl is a blank canvas for whatever vegetables you have or crave.
02 -
  • Don't oversauté the cauliflower rice or it becomes a gluey mess—it should stay somewhat distinct, not turn into cauliflower mush.
  • The ranch dressing is better made at least 15 minutes ahead so the dill can soften and the flavors marry together instead of tasting like raw components.
03 -
  • Toast your cauliflower rice in a separate skillet so it develops flavor and texture instead of steaming in its own moisture.
  • Taste the buffalo sauce and ranch separately before mixing—this way you know exactly how much of each flavor is hitting your palate and can adjust the final drizzle.
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