Keto Buffalo Chicken Cauliflower (Print Version)

A spicy low-carb bowl with buffalo chicken, cauliflower rice, crisp veggies, and a tangy ranch drizzle.

# What You'll Need:

→ Buffalo Chicken

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

→ Cauliflower Rice

08 - 1 medium head cauliflower (about 1.3 lb), riced
09 - 1 tbsp olive oil
10 - 1/4 tsp garlic powder
11 - 1/4 tsp 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 tbsp fresh chives or green onions, chopped

→ Ranch Drizzle

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

# Cooking Steps:

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. Reserve.
02 - Heat 2 tbsp 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 longer. Remove from heat.
03 - While chicken cooks, heat 1 tbsp 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 each 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 indulgent and spicy without derailing your carb goals, so you get that tangy, crispy satisfaction without guilt.
  • Everything comes together faster than ordering takeout, which means you'll actually make it on a Tuesday night instead of just thinking about it.
02 -
  • If your cauliflower rice gets mushy, it's because you're cooking it too hot or too long—medium heat and 4 to 5 minutes is genuinely the sweet spot, and it'll firm up slightly as it cools anyway.
  • The ranch drizzle needs lemon juice or it tastes like sad mayonnaise, so don't skip the acid even if you think it's unnecessary.
03 -
  • Cook your chicken in two batches if your skillet feels crowded, because overcrowded pans steam instead of sear, and you'll lose that golden color that makes this worth eating.
  • Keep your ranch thick at first and thin it gradually with water, because you can always add more but you can't put it back once your dressing is pool-like.
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