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Rach makes a gluten-free Buffalo-inspired casserole that can go keto with rotisserie chicken or vegetarian with just cauliflower.
Preheat oven and bake bacon if using. Raise heat to 450˚F.
For Keto Version: Remove skin from chicken, then remove meat from bones and pull meat into bite-sized pieces or chop.
Cut cauliflower into florets and slice core. Arrange cauliflower on parchment-lined baking sheet and spray with cooking spray, season with salt and pepper and roast 15 minutes.
In a straight-sided pan or a saucepot, melt butter, add the garlic, celery, and carrots, season with salt and pepper, and stir 2 minutes. Add milk or half n half and reduce heat to simmer, add cream cheese and melt into sauce, then add pimientos and smoked sweet paprika. Combine sauce with hot sauce and stir in 2 cups shredded cheese to melt. In a casserole combine the cauliflower and chicken or all cauliflower with sauce. Top with blue and/or cheddar cheese and bake to brown and bubbly. Top with scallions and bacon bits, if using, and serve.