Creamy Buffalo Chicken Cauliflower Rice Bake
Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.
Servings Prep Time
4-6servings 10minutes
Cook Time
1hour
Servings Prep Time
4-6servings 10minutes
Cook Time
1hour
Ingredients
Sauce
Instructions
  1. Preheat oven to 350F.
  2. Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8″ by 8″ baking dish and cover with sauce.
  3. Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.
Recipe Notes

How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.