Step 1

Preheat the oven to 400 degrees. Begin by prepping the cauliflower rice. Cut the cauliflower head into smaller florets. Using a food processor, add the cauliflower in batches and pulse. Just a bit and being careful not to overpulse. Place the cauliflower rice onto a large baking sheet and spread out evenly. Lightly toss with a little oil, and transfer to the oven. Roast for about 25 minutes, stirring about halfway through, or until the rice appears lightly brown and toasty. Remove to the side, and lower the temperature to 375 on the oven.

Step 2

Meanwhile, make the chicken filling. Heat a large skillet to medium heat. Once hot, coat with 2-3 tsp of oil. Now add the chicken. Continue to cook and stir until the chicken is mostly cooked through (about 7-8 minutes). Remove the chicken, keep the pan hot. Add in extra oil if needed. Toss in the onion, carrot, and celery. Saute for 8-10 minutes, or until veggies are softened. Bring the chicken back to the pan, cook for another few minutes and toss in the ranch dressing to coat.

Step 3

While chicken and cauliflower rice is cooking, also make the queso sauce. Make sure the cashews have been soaking in water and are drained. Bring the cashews, chicken broth, buffalo sauce, and nutritional yeast to a blender and blend until very smooth. This could take a few minutes.

Step 4

To prepare the casserole, lightly grease a 9x13 casserole dish. Begin by placing the cauliflower rice on the bottom, then top with chicken/veggie/ranch mixture. Pour 1 cup of the queso on the chicken and cauliflower rice mixture (save any extra sauce for dipping or serving). Stir the ingredients until well combined. Sprinkle the almonds on top and transfer to the oven. Transfer to the oven (heated to and bake for 25 minutes, or until the top is golden.

Step 5

Remove from the oven and serve hot. Garnish with fresh cilantro or green onion, and sprinkle with extra buffalo sauce and queso.