Recipe: Delicious Buffalo Ranch Chicken Soup with Roasted Cauliflower

Buffalo Ranch Chicken Soup with Roasted Cauliflower. When the cauliflower is done, remove from oven and stir into the soup. Buffalo Ranch Chicken Soup with Roasted Cauliflower step by step. Add chicken, broth, and buffalo sauce to the pot.

Add the oil, chopped onions, and garlic. If you are a fan of buffalo chicken wings and you like cauliflower then you just have to try this buffalo roasted cauliflower! Roasted cauliflower has to be one of the most addictive healthy snacks around and it only gets better when coated in buffalo hot sauce! You can have Buffalo Ranch Chicken Soup with Roasted Cauliflower using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Buffalo Ranch Chicken Soup with Roasted Cauliflower

1. You need of Olive oil.
2. You need 2 tsp of minced garlic.
3. It's 1 of sweet onion, chopped.
4. It's 2 lbs of boneless, skinless chicken breasts.
5. Prepare 48 oz of low-sodium chicken broth.
6. Prepare 1 cup of buffalo wing sauce of your choice.
7. Prepare 4 stalks of celery, trimmed and chopped.
8. You need 1 head of cauliflower, rough chopped.
9. You need 1 cup of heavy cream.
10. It's 4 tbsp of cornstarch.
11. It's of Shredded cheddar.
12. You need of Salt and pepper.
13. It's of Ranch dressing.

This spicy treat would be a perfect option for a lighter and healthier snack for your party for the big game! Buffalo cauliflower is a tasty appetizer of cauliflower coated in a buffalo dip-flavored breading that happens to be gluten-free! Prepare a large rimmed baking tray with foil and spray with cooking spray. What to serve with Buffalo Cauliflower.

Buffalo Ranch Chicken Soup with Roasted Cauliflower step by step

1. Saute garlic and onion in olive oil in a large soup pot until soft and fragrant, about 7 minutes..
2. Add chicken, broth, and buffalo sauce to the pot. Bring to a boil..
3. Reduce heat, cover, and summer 25 minutes until chicken is cooked and tender. Remove from heat..
4. Heat oven to 425 degrees F..
5. Spread cauliflower out on baking sheet in a single layer (use silicon mat or spray the pan first).
6. Sprinkle caulilflower with olive oil, salt, and pepper. Bake for 30 minutes until cauliflower is soft and edges begin to blacken..
7. Meanwhile, remove the chicken from the pan and shred. You can use two forks, or PRO TIP, you can use the KitchenAid Stand Mixer with the paddle attachment - it shreds while you move on to other things!.
8. Return the shredded chicken to the pot and add celery. Bring to a boil..
9. Reduce heat to low..
10. Make a slurry by mixing the cream and cornstarch in a separate bowl. Stir slurry into the soup..
11. When the cauliflower is done, remove from oven and stir into the soup. Cook for about 20 minutes longer, at the low simmer to give the cauliflower time to absorb some of the flavors from the soup..
12. Once the soup has thickened, removed from heat and let stand about 10 minutes..
13. Pour into bowls. Swirl ranch dressing over top and sprinkle with shredded cheddar, salt, and pepper. Enjoy!.

Delicious served as a snack or small-bite appetizer, buffalo cauliflower bites really love being dunked in creamy blue cheese, ranch dressing, or any other creamy sauce or dip. Serve in fun-size cups or on a large platter with crunchy celery sticks, carrot sticks, and bell pepper drizzled with all your creamy favorites. If you're looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you're looking for! These veggies have a dual flavor combo: the broccoli has a zingy ranch taste and the cauliflower has a spicy kick from the buffalo wing sauce (if you don't like the real hot and spicy flavor, there are some buffalo. Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl.

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