Low-Carb Cheesy Cauliflower Chicken Bake

• 2 cups riced cauliflower
• 2 cups cooked and shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Optional: 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine riced cauliflower and shredded chicken.
3. 3 In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. 4 Stir in heavy cream, thyme, paprika, salt, and pepper. Simmer for 5 minutes.
5. 5 Pour the cream mixture over the cauliflower and chicken. Mix well.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with cheddar and mozzarella cheeses.
8. 8 Bake for 30 minutes, or until bubbly and golden.
9. 9 Sprinkle Parmesan cheese over the top and bake for an additional 5 minutes.
10. 10 Optional: Garnish with chopped parsley before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• mixing bowl

Variations

• For a spicy kick, add some diced jalapeños or hot sauce.

Substitutions

• Use almond milk instead of heavy cream for a lighter option.
• Substitute chicken with cooked turkey or tofu for a vegetarian version.

Pairings

• Pairs well with a crisp white wine or an iced tea.

Nutrition

Tips

• For extra flavor, add sautéed onions or mushrooms.
• Use leftover roasted chicken to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Serve with a side salad or steamed broccoli for a complete meal.

FAQ