Cauliflower Buffalo Chicken Casserole

1 head or 16 oz. bag of frozen Cauliflower

4-5 Brussel Sprouts taken apart into leaves or chopped your preference

2 Tbsp. Olive Oil

Pinch of Himalayan Pink or Sea Salt and Freshly Ground Peppercorns

1 Tsp. Crushed Red Pepper Flakes

1 ½ - 2 cups shredded cooked Chicken Breast (can use raw cubed chicken also)

3 cups buffalo chicken cheese sauce (see my other recipes) or;

(as a quick substitute you can combine ½ cup melted butter, 1 cup Franks, 1 Tbsp sugar, and 1 ½ cups chicken stock or water, and grated or shredded cheese)

½ Cup Panko bread crumbs

¼ cup Parmesan

1 Egg Whites beaten

Take 1/2 of the Cauliflower and chop into tiny pieces make a crust type layer, spread on the bottom of an 8x8, 9x9 or similar sized casserole dish drizzled with olive oil

Next layer ½ of the Brussel sprouts, drizzle with olive oil, sprinkle with Himalayan Pink Salt, freshly ground Mixed Peppercorns and a pinch of red pepper flakes

Layer cooked cubed chicken breast

Pour 1/4 of the sauce over all

Layer remaining large cauliflower pieces cut in half

Pour on remaining sauce.

Bake at 350 for 25-45 minutes covered.

Remove cover

Combine Panko bread crumbs and parmesan with 1 egg white and sprinkle over the top

Bake uncovered until topping is golden brown and crispy