Loaded Cauliflower and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")
bag of frozen cauliflower --
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cauliflower and stir to coat. Carefully scoop the cauliflower into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. steam cauliflower--add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the cauliflower is fully cooked, lower the oven temperature to 400 degrees. Top the cooked cauliflower with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.