Vegetarian Chicken and Cauliflower Casserole. This low carb chicken casserole recipe is made with grated cauliflower rice. It's baked with some cream, herbs, and a cheddar cheese topping. Working on this post has forced me to ask myself a lot of tough questions.
The vegetables in this Pumpkin and Cauliflower Casserole are cooked to tender perfection in a seasoned cream sauce and topped with a mix of roasted pumpkin seeds, bread. This casserole is inspired by a totally indulgent enchilada rice casserole, but is sneakily lightened up with the help of a bag of cauliflower rice. Cooked Chicken- you will need fully cooked chicken. You can cook Vegetarian Chicken and Cauliflower Casserole using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Vegetarian Chicken and Cauliflower Casserole
- You need 2 cups of chopped cauliflower.
- It's 1 package of Quorn Meatless Pieces (https://www.quorn.us/products/quorn-meatless-chicken-pieces).
- It's 4 slices of Lightlife Smoky Tempeh strips (https://lightlife.com/product/smoky-tempeh-strips/).
- It's 3/4 cup of vegetable stock.
- It's 2 TBSP of whole milk.
- You need 2 TBSP of cream cheese.
- It's 1/2 cup of grated cheddar cheese.
- You need 1/4 cup of grated mozzarella cheese.
- Prepare 2 TBSP of grated parmesan cheese.
- You need 2 of garlic cloves.
- It's 1/8 tsp of ground nutmeg.
- You need to taste of Salt and Pepper.
- You need of Olive Oil Spray.
Transfer the sauce to the pot with the cauliflower and stir to combine. Transfer to the baking dish and spread into an even layer. This Vegetarian Cauliflower Casserole recipe has kale, quinoa and sharp cheddar cheese. Meanwhile, remove the stems from a bunch of kale.
Vegetarian Chicken and Cauliflower Casserole instructions
- Spray large pan with Olive Oil and add chicken pieces and chopped tempeh.
- Fry on medium high for approximately 20 minutes continuously mixing until all pieces are browned on all sides.
- In a separate pot, add the vegetable stock, cream cheese, milk, half of all the cheeses, nutmeg, salt and pepper, and stir on medium low heat until the mixture is smooth and all the cheese is melted (approximately 10 minutes).
- Place cauliflower in a bowl of hot water for 5 minutes & then drain.
- Transfer cauliflower to casserole dish and add the chicken mixture and then the melted cheese mixture on top.
- Sprinkle the remaining cheese on top.
- Bake at 350 for 20 minutes, broil for an additional 15 minutes or until the top gets browned..
Toss the leaves with olive oil and roast them in the oven until they're soft and crisp on. Chicken Cauliflower Casserole is an easy-to-make dish that is full of cheesy goodness while still being high in protein and low in carbs, calories, and fat. Cauliflower is nutritious, versatile, low in carbs, high in fiber, and has a mild enough flavor that it can blend perfectly into just about any dish. Serve a meal packed with flavor and nutrition. This Paleo chicken and cauliflower rice casserole recipe is an easy low-carb meal.
