1medium head caulifloweror frozen riced cauliflower *see note
1/2cupbuffalo wing sauce
salt and pepperto taste
chopped green onions and/or cilantro for garnish
Instructions
If using fresh cauliflower - wash and trim then place florets in a food processor and process until "riced". Set aside.
Place a large greased skillet over medium-high heat.
Add the turkey once hot and cook, breaking up with a spatula until browned.
Drain water from the skillet then add the riced cauliflower to the turkey.
Season generously with salt and pepper. Cook for another 5 minutes, stirring often until cauliflower is softened.
Add the buffalo sauce to the skillet and mix until thoroughly combined.
Remove from heat, add the chopped herbs to the skillet and serve.
Notes
*If using frozen riced cauliflower, you'll want about 2 12-ounce sized bags - enough to mimic the quantity you'd get from ricing a normal sized head of cauliflower