Prepare the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets in a large mixing bowl with the extra virgin olive oil and your preferred seasoning blend. Spread the cauliflower evenly on a baking sheet and roast in the oven for about 20-25 minutes, or until they are golden brown and tender.

Cook the chicken: As the cauliflower roasts in the oven, warm a skillet over medium heat. Add the cubed chicken and cook until the pieces are browned and fully cooked through, about 7-10 minutes. When finished, take it off the heat and let it rest.

Mix the cauliflower and chicken with buffalo sauce: Once the cauliflower is done roasting, remove it from the oven and place it back into the large mixing bowl. Add the cooked chicken and buffalo sauce, tossing everything together until the cauliflower and chicken are evenly coated.

Assemble the casserole: Lower the oven temperature to 375°F (190°C). Transfer the buffalo chicken and cauliflower mixture to a greased casserole dish. Sprinkle the shredded Mexican cheese evenly over the top. Then, scatter the cooked bacon pieces over the cheese.

Bake the casserole: Bake the casserole for 15-20 minutes, or until the cheese is melted and bubbly. For an extra crispy top, you can broil it for the last 2-3 minutes of baking.

Add the final touches and serve: Once out of the oven, sprinkle the diced green onions on top of the casserole for a fresh and vibrant finish. Serve warm and enjoy!