For the top: Tessemae’s Ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper
Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through – about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
Bake uncovered for 20-25 minutes or until center is set.
Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.
Serving Size:1/8 of recipe