Place the cauliflower florets in a covered microwaveable bowl (keep open slightly for steam to vent) and microwave 4-5 minutes until the cauliflower is very tender.
12 ounces frozen cauliflower florets
Drain the cauliflower and place in a food processor or blender and process until very smooth.
Place the remaining ingredients in a large microwave safe bowl, add the cauliflower paste, and mix well.
2 cups shredded cooked chicken, 8 ounces light cream cheese, softened, ½ cup buffalo sauce, ½ cup light sour cream, 1 cup shredded part skim mozzarella
Microwave 2 minutes, then stir. Microwave another 2 minutes, stirring occasionally, until the mozzarella cheese is melted. (Be careful as the bowl can get very hot).
Taste and add more buffalo sauce if needed. Drizzle with extra sour cream or buffalo sauce for garnish when serving, if desired.
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Notes
Use fresh cauliflower florets, if desired. Follow the same directions but add about 2 tablespoons of water to the bowl prior to microwaving the florets.
Other optional garnishes: blue cheese crumbles, chopped parsley, chopped chives, or chopped scallions.
If you need to soften the cream cheese quickly, remove it from the packaging and place it on a microwave-safe plate. Microwave it for 1 ½ to 2 minutes on 50% power.