Ingredients

1.

Cauliflower
10 oz
2.

Olive Or Extra Virgin Olive Oil
0.5 tbsp
3.

Salt
0.13 tsp
4.

Black pepper
0.13 tsp
5.

Parmesan cheese, fresh (hard)
1.5 tsp, grated
6.

Scallions
0.5 tbsp, chopped
7.

Butter, unsalted
2 tbsp
8.

Red Hot Original Cayenne Pepper Sauce
2 tbsp
9.

Chicken Breast Boneless Skinless Raw
10 oz
10.

Olive Or Extra Virgin Olive Oil
0.5 tbsp
11.

Salt
0.13 tsp
12.

Black pepper
0.13 tsp
13.

Onion powder
0.13 tsp
14.

Garlic powder
0.13 tsp
15.

Oregano, dried
0.25 tsp
16.

Butter, unsalted
2 tbsp
17.

Cream cheese
2 oz
18.

Almond milk
0.5 cup
19.

Cheddar cheese
0.5 cup, shredded
20.

Colby Jack cheese
0.75 cup, shredded
21.

Shirataki Noodle
4 oz

Instructions

1.
Turn on an oven to preheat to 350 degrees. Cut the core off a head of cauliflower, and break the cauliflower into large florets. Add the listed amount of cauliflower florets to a mixing bowl, and toss with olive oil, salt, and pepper until the florets are coated evenly. Arrange the cauliflower on a seasoned sheet tray sprayed lightly with pan spray, and place to tray in your oven. Cook the cauliflower for 35 minutes, rotating the florets halfway through, until the thickest parts of the cauliflower are tender.
2.
Use the back of a spoon, fork, or spatula to gently smash each cauliflower floret into a flat medallion. Don smash them to the point of mush! Sprinkle parmesan cheese and chopped green onion over each medallion. Return the smashed cauliflower to the oven, and bake for another 10 minutes. Look for golden brown edges on all the medallions and melted, lightly browned parmesan cheese.
3.
While the cauliflower is in the oven, start on the chicken. Melt the first amount of butter in a small pot over low heat on the stove. Pour your favorite brand of traditional hot sauce into the pot, and stir with the butter until combined. Let the sauce heat until bubbling as you stir the sauce for about an extra minute. Remove the pot from the heat at set the buffalo sauce aside to cool and thicken a little. If you dd like to make more buffalo sauce for the recipe, just make a 1:1 ratio of butter and hot sauce.
4.
Prepare 5-ounce chicken breasts by patting them dry with a paper towel and rubbing olive oil into the flesh. Season the chicken breasts with salt, pepper, onion powder, garlic powder, and oregano. Heat a clean pan on high heat. Once the pan is hot, place the chicken in the pan seasoned side down. Use a marinade brush to brush some of the buffalo sauce onto the exposed side of the chicken in the pan.
5.
Cook the chicken undisturbed until it chars on one side. Then, flip the chicken over so the buffalo sauce you brushed on sears into the meat. Brush more buffalo sauce over the newly exposed side of the chicken breasts. Again, let the chicken cook undisturbed for about 3 minutes. Reduce the stove heat to a lower temperature, and pour all remaining buffalo sauce into the pan. Flip the chicken breast over in the sauce back and forth until sauce is coating the chicken as it thickens.
6.
Set the pan of buffalo chicken aside to rest. Make the mac and cheese by melting the second amount of butter in a pot over low heat on the stove. Stir cream cheese into the melted butter continually until the cream cheese and butter are melted and emulsified. Pour almond milk into the pot, and bring the pot to a simmer while you stir the butter and cream cheese into the almond milk. Once the liquid is hot, reduce the heat back down to a low setting, and stir cheddar and colby jack cheese into the sauce until it cs melted, thick, and creamy.
7.
Keep the cheese sauce warm as you prepare your shirataki macaroni noodles. Rinse the noodles in cold water and drain them before adding to your pot of cheese sauce. Fold the noodles gently into the cheese sauce as the steam cooks the noodles. Serve each portion of mac and cheese with smashed cauliflower medallions and a buffalo chicken breast. Serving suggestions are described in more detail in the recipe introduction.