Instructions:

Preheat the oven to 375°F. Prepare a baking dish by lightly greasing it with olive oil.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic, diced celery, carrots, and onion. Sauté until the vegetables are softened, about 5-7 minutes.

In a large bowl, combine the cooked chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the shredded cheddar cheese. Mix until well combined.

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the casserole is bubbly and heated through.

Once baked, remove from the oven and sprinkle the remaining shredded cheddar cheese on top. Return to the oven and bake uncovered for another 5-7 minutes, or until the cheese is melted and slightly golden.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions if desired.

For best results, use fresh cauliflower instead of frozen to avoid excess moisture in the casserole.

Be sure to squeeze out any liquid from the riced cauliflower before mixing it in to maintain a creamy consistency. Additionally, using block cheese instead of pre-shredded cheese will enhance the melting quality and flavor of the dish.

Enjoy your delicious and creamy buffalo chicken cauliflower casserole!