I know I usually share a Recipe Wednesday of the dessert variety, but I wanted to spice things up this week. Quite literally. (LOL)

Enter a delicious, super easy, family favorite: Buffalo Chicken Bake!

There are soooooo many things I love about this recipe, and hidden veggies tops the list. I mean, the base of this meal is cauliflower! Can I get a WHAT WHAT for sneaky veggies!!! Also, it’s totally customizable. You can make it super spicy or just give it a little kick. You can add cheese. You can douse it in ranch. You can eat it alone or serve it over sauteed kale. You can even throw it in the fridge and serve it over a salad for lunch for the rest of the week!

The original recipe is for the purpose of meal prep. When I cook this Buffalo Chicken Bake, we eat it with some green veggies for dinner and then I store the leftovers and have it over spinach as a salad for the remainder of the week. Of course, none of this would be possible without my trusty Tessamae’s by my side. I seriously don’t know what I would do without her.

A few notes about this recipe:
-I typically like to make this with leftover rotisserie chicken
-I use frozen riced cauliflower
-I don’t always have celery on hand, and will just throw in extra carrots
-If I’m out of ghee, I just use butter (as pictured, HAHAHA)
-I also just use 2 whole eggs instead of egg whites
-This is the Buffalo Sauce recipe I use and LOVE!
-I like to double up on the Buffalo Sauce and use it for wings and whatever else I can come up with!

If cauliflower doesn’t scare you. . .and even if it does. . .give this recipe a shot! Get a little wild and let me know how it goes!