Buffalo Chicken Cauliflower Bowls

What happens when the leftover items in your refrigerator include some breaded chicken breasts, a couple celery stalks and Frank's Red Hot?? You undoubtedly make some sort of Buffalo Chicken dish. I'm a fan of wings, but I don't order them a lot because 1) they're messy and I'm a lady, and 2) I've heard they're one of the most caloric appetizers because of the frying of the wings and the fatty blue cheese dressing. SO I am very happy to announce that you can have all those comforting flavors whilst still being weeknight healthy! The cauliflower goes really well with the other flavors and is surprisingly filling. Truly, if you're a buffalo wing fan, then you need to be making this easy deconstructed bowl version at home!

2 breasts of chicken, diced (I used leftover chicken from my Chicken Paillard. Or you could use a rotisserie chicken)

2 TBSP butter

1 cauliflower head (or 2 bags prepared cauliflower rice)

2 stalks celery, diced

Handful of fresh parsley, chopped

Frank's Red Hot Sauce - as much as you like!

Crumbled blue cheese, for garnish

Remove the core from the cauliflower head and chop it into small pieces. 

Heat butter in a large skillet over medium-high heat. Add cauliflower and salt and pepper. Cook for about 10 minutes, stirring occasionally. Add chicken and mix together for another 2 minutes.

Remove from heat. Mix in celery and parsley and as much Frank's Red Hot as you like (I did a LOT)!

Serve in bowls. Garnish with blue cheese and more Frank's!

Makes 2-3 servings.