Keto Buffalo Chicken Cauliflower (Printable Version)

Spicy chicken paired with cauliflower rice and fresh veggies, finished with 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 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, approximately 1.3 lb, riced
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 dill
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste
24 - 1 to 2 tablespoons water for thinning as needed

# How To Make It:

01 - In a small bowl, combine sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper. Add water gradually to achieve desired drizzling consistency. Reserve for service.
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 thoroughly, and cook 1 to 2 minutes more. Transfer to serving plate.
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 retaining slight texture.
04 - Divide cauliflower rice evenly among four serving bowls. Top each with buffalo chicken, celery, carrots, and red onion. Drizzle ranch dressing over each bowl and garnish with blue cheese and chives or green onions.
05 - Serve immediately with additional toppings as desired.

# Expert Advice:

01 -
  • It tastes indulgent and spicy without the guilt or carb overload that usually comes with buffalo wings.
  • Comes together faster than takeout, which means you're actually more likely to make it on a random weeknight.
  • The toppings mean everyone can customize their bowl to match exactly what they're craving.
02 -
  • Don't skip sautéing the cauliflower rice with seasoning—raw or plain riced cauliflower is invisible and boring in this bowl, but toasted with garlic and onion powder it becomes an actual foundation.
  • The raw vegetable toppings aren't optional—they're the whole reason this bowl stays exciting and prevents buffalo chicken from becoming one-note spice fatigue.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate—one thick chunk will still be raw while others are already dry.
  • Don't stir the buffalo sauce into the chicken immediately after it finishes cooking; let the chicken rest for a minute so the heat isn't aggressively cooking the sauce and separating the butter.
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