• 1 large head of cauliflower, grated (or 2 bags of frozen riced cauliflower, cooked per manufacturer’s instructions)
  • 6 eggs
  • 1 lb chicken breast, cooked and shredded or cubed
  • ½ white onion, diced
  • 1 red bell pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ cup buffalo sauce (i.e., Frank’s Red Hot)
  • Optional toppings: diced tomato, diced green onion


Preheat oven to 400 degrees F. Prepare a 2.5 quart baking dish by spraying lightly with olive or canola oil spray. In a large bowl, combine the grated cauliflower and eggs. Mix well until fully incorporated. Stir in the remaining ingredients and pour into the prepared casserole dish. Bake for 45-60 minutes, or until casserole is firm. Top with desired toppings and serve.


Calories 150
Fat 5.6g
Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.4g
Cholesterol 172mg
Sodium 375mg
Potassium 99mg
Carbohydrate 9g
Fiber 2.3g
Sugar 2.2g
Protein 19g

Makes 8 servings
Serving size: 1/8 recipe

Recipe adapted from The Wicked Spatula