Buffalo Chicken Cauliflower

I used to hate eating vegetables!  To me, they were tasteless and had weird, mushy textures and I wanted nothing to do with them.  That is, until I discovered roasting vegetables!  Now I use this technique with all sorts of different types and flavors.

When you eat less, you really need to be smart about what you eat so you feel full.  They key to this is eating foods that are low in macros, but high in volume.  One of my favorite ways to create more volume on my plate is with cauliflower!  I find the flavor of cauliflower itself to be pretty bland, but in this case that’s a good thing because it completely takes on the flavors of whatever you cook it with!

Buffalo sauce adds just the right amount of tang and spice, without adding any calories, carbs, fat, etc.  I usually eat half of the entire recipe and then save the other half in the fridge for another day.  So much food for so few macros! 🙂

Vegetables are great for adding volume to your plate, without adding a ton of macros.

Buffalo Chicken Cauliflower

1 package frozen cauliflower (about 5 cups)
1.5 oz. buffalo sauce
1/4 tsp. pepper
1/2 tsp. salt
3/4 tsp. garlic powder

  1. Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
  2. Combine cauliflower, buffalo sauce, and seasonings in a mixing bowl.
  3. Dump the entire contents of the bowl onto the baking sheet and bake for 20-25 minutes.


70 calories | 12 g carbs | 0 g fat | 3 g protein


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