Step 1

Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil, 1 lb chicken breast

Step 2

Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley

Step 3

Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower, 3/4 cup hot sauce

Step 4

Cook the chicken and cauliflower on high pressure using the manual setting for 1 minute. Let the pressure release naturally for 3-5 minutes before manually releasing it. *See recipe tips section if you're nervous about overcooking the cauliflower.

Step 5

In a high speed blender, mix together the cottage cheese and Greek yogurt to create a creamy sauce. I know it's difficult for some to trust the Greek yogurt/cottage cheese blend–trust me. The blending will remove the chunks from the cottage cheese and take that tangy taste out of the yogurt. 3/4 cup cottage cheese, 3/4 cup Greek yogurt

Step 6

Blend the sauce until smooth, then pour the sauce over the chicken and cauliflower. Add the cheese and brown rice flour. Carefully fold the sauce and cheese in so that the cauliflower holds its shape. 1 cup cheddar cheese, 2 tbsp brown rice flour

Step 7

Garnish and serve while still warm, or pack up for lunch throughout the week.

Step 8

Note: For this buffalo cauliflower mac and cheese to work you must cut the chicken into small bite sized pieces and brown the chicken. If you skip this step the chicken will not have enough time to cook. Plus, it keeps the chicken from cooking in a solid lump.

Step 9

Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned. 1 tsp olive oil, 1 lb chicken breast

Step 10

Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley, 3/4 cup hot sauce , 1 head cauliflower

Step 11

Allow the cauliflower and chicken to cook for 5-10 minutes, stirring occasionally until the cauliflower is tender.

Step 12

Blend together the cottage cheese and Greek yogurt to make a cream sauce. Remove the cauliflower and chicken from the heat when it's cooked. 3/4 cup cottage cheese, 3/4 cup Greek yogurt

Step 13

Stir the sauce, cheddar cheese, and brown rice flour into the skillet until the cheese melts. Garnish and serve. 1 cup cheddar cheese, 2 tbsp brown rice flour

Step 14

* Do not cube the chicken before cooking in the slow cooker.

Step 15

Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker. 1 lb chicken breast , 1 head cauliflower, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley, 3/4 cup hot sauce

Step 16

Cover and let cook for 2 1/2 to 4 hours on low heat or until the chicken is done.

Step 17

Remove the chicken, chop it into cubes, then add it back into the slow cooker.

Step 18

Blend together the cottage cheese and Greek yogurt to make a cream sauce. Add the cream sauce, cheddar cheese, and brown rice flour to the chicken and cauliflower and mix until the cheese is melted. Garnish and serve. 3/4 cup cottage cheese, 3/4 cup Greek yogurt