INGREDIENTS

1 head cauliflower, cut into florets – I used frozen cauliflower rice! 

2 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

12 oz. softened cream cheese

1/3 c. buffalo sauce – I used all natural organic sriracha! 

1/4 c. ranch dressing, plus more for drizzling

1/3 c. sliced green onions, plus more for garnish

1 tbsp. garlic powder

2 c. shredded rotisserie chicken

1/2 c. shredded Cheddar

1/2 c. shredded gouda

DIRECTIONS

Preheat oven to 450 degrees F. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper. Bake until tender, 20 minutes. Reduce oven temperature to 350 degrees F.   (I simply used a frozen cauliflower rice and heated it in the microwave to avoid this step) 

Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined combined. Set aside.

Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.

Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes. Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.

Recipe adapted from Delish.com