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1.
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Preheat your oven to 400 F and spray a large rimmed baking sheet with cooking spray.
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Set aside, 2.
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Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.
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3.
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Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes.
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Stir them around a few times while they drain.
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4.
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For the sauce: Combine the water and vegetable broth in a large pot and bring to a boil.
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Once boiling, add the cauliflower and cover pot.
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Boil until the cauliflower is tender, about 6-7 minutes.
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Remove from heat and cover to keep warm.
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Do not drain!
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5.
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In a large bowl, mix together the ground chicken, cheese, green onion, salt, minced garlic, oats, ranch dressing powder, a dash of pepper and the egg white.
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Stir until evenly mixed.
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6.
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Roll the meat into balls (I like using a small 1 1/2 tablespoon sized cookie scoop) and place onto the prepared baking sheet.
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Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
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7.
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Now back to the sauce.
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Heat the olive olive in a medium pan over medium heat and cook the garlic and onion until lightly golden brown.
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Add the cooked garlic and onion into a large food processor or blender.
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8.
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Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk.
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Blend and then add 3-4 tablespoons of the cooking liquid until the sauce reaches desired consistency.
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9.
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Squeeze out the excess water from the zucchini noodles and divide between plates.
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Top with cauliflower sauce, meatballs and drizzle with Buffalo sauce and extra green onions, if desired.
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10.
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Devour!
