Can I make this recipe ahead?

Yes. Cook the chicken and cauliflower rice up to 2 days ahead and store separately in airtight containers. Assemble the bowl fresh to keep greens and toppings crisp.

What hot sauce works best for buffalo chicken?

Frank's RedHot or a similar Louisiana-style hot sauce gives authentic buffalo flavor. Avoid BBQ sauce or sriracha; they change the classic profile.

How do I know when the chicken is done?

Cook chicken to an internal temperature of 165°F (74°C) measured at the thickest part. It should be opaque throughout with no pink.

Can I substitute the cauliflower rice?

Yes. Use regular white rice (not keto), quinoa, or roasted broccoli as alternatives. Adjust cooking time accordingly.

Is this recipe dairy-free?

No—blue cheese dressing and crumbled blue cheese are included. Use a dairy-free ranch or omit cheese for a dairy-free version.

Buffalo Chicken and Cauliflower Rice Bowl

Name: Buffalo Chicken and Cauliflower Rice Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 lb boneless, skinless chicken breasts; 1 cup hot sauce; 1 cup hot sauce; 3 tbsp olive oil; 3 tbsp olive oil; 12 oz cauliflower rice; 12 oz cauliflower rice; ¾ cup blue cheese dressing; ¾ cup blue cheese dressing; 4 cups romaine, chopped; 4 cups romaine, chopped; 2 large carrots, cut in half and thinly sliced; 2 large carrots, cut in half and thinly sliced; 2 stalks celery, thinly sliced; 2 stalks celery, thinly sliced; 2 cups cherry tomatoes, sliced in half or quartered; 2 cups cherry tomatoes, sliced in half or quartered; ½ cup crumbled blue cheese; ½ cup crumbled blue cheese; Several sprigs parsley, for garnish; Several sprigs parsley, for garnish

CookOSBeta

Buffalo Chicken and Cauliflower Rice Bowl | CookOS

Ingredients

1 lb boneless, skinless chicken breasts
1 lb boneless, skinless chicken breasts
1 cup hot sauce
1 cup hot sauce
3 tbsp olive oil
3 tbsp olive oil
12 oz cauliflower rice
12 oz cauliflower rice
¾ cup blue cheese dressing
¾ cup blue cheese dressing
4 cups romaine, chopped
4 cups romaine, chopped
2 large carrots, cut in half and thinly sliced
2 large carrots, cut in half and thinly sliced
2 stalks celery, thinly sliced
2 stalks celery, thinly sliced
2 cups cherry tomatoes, sliced in half or quartered
2 cups cherry tomatoes, sliced in half or quartered
½ cup crumbled blue cheese
½ cup crumbled blue cheese
Several sprigs parsley, for garnish
Several sprigs parsley, for garnish

22 Ingredients

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Instructions

1
Salt and pepper chicken breasts. Place chicken breast in a vacuum seal bag, add ½ cup hot sauce and 1 tbsp olive oil to the bag making sure chicken breasts are coated. Vacuum seal the chicken. Place the chicken in a Suvie pan, cover with water and load into upper right cooking zone.
2
Place cauliflower rice in another Suvie pan.
3
Load into the upper left cooking zone. Fill reservoir, enter cook settings and cook now or schedule: My Cook > Multi-Zone - Protein: 155 degrees, 1 hour; Vegetable: 15 minutes; Starch: 0 minutes
4
During the cook, make the buffalo sauce by mixing together ¼ cup hot sauce with ½ cup blue cheese dressing, taste and adjust according to spiciness level preferred. Toss romaine with remaining ¼ cup blue cheese dressing (can use vinaigrette instead).
5
After cook drain water from chicken breasts and remove from bag. Drain any excess water from the cauliflower and toss with 2 tbsp olive oil, salt and pepper.
6
Return cauliflower to Suvie and broil for 8 minutes.
7
During the broil, shred the chicken and toss with the buffalo sauce.
8
After the broil, remove the cauliflower from Suvie. Cut chicken into slices against the grain. To assemble divide romaine between four bowls. Top with cauliflower, chicken, carrots, celery, and tomatoes. Finish with the crumbled blue cheese and sprigs of parsley. Add more hot sauce as desired.