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This Buffalo chicken casserole made with cauliflower is packed with protein + fat (hello, bacon) and gluten-free, so it's keto diet friendly.
Preheat oven and bake bacon if using. Raise heat to 450˚F.
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 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 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.