Low Carb anything these days is music to one’s stomach and with this Low Carb Chicken and Cauliflower Casserole will warm your family’s hearts too.
I love encouraging healthier food choices in my home and cauliflower is my substitute for potatoes and pasta, with a quarter of the calories, you’ll be hooked! I’m so confident that your children will love these flavors too. Makes a great easy, weekly dinner!
To make Low Carb Chicken and Cauliflower Casserole, you will need the following ingredients:
Sprinkle chicken with salt and pepper to season.
In a heavy skillet over medium heat, heat oil and cook chicken for about 10-12 minutes until browned all over.
Add the heavy cream and scrape up any browned bits from the base of the skillet.
Preheat the oven to 325 °F(165 C/Gas 3) and grease a 7 x 11-inch baking dish or 1 ½-quart casserole with nonstick cooking spray.
Chop cauliflower head into pieces and place in a food processor. Pulse a few times until cauliflower is the size of couscous. Transfer to the prepared casserole dish.
Season the cauliflower on the base of the dish with salt, pepper, onion powder, basil, thyme and fresh parsley, if using any.
Top with browned chicken and the heavy whipped cream.
Add cheddar cheese all over the top.
Cover with aluminum foil and cook in the preheated oven for 15-20 minutes.
Serve and enjoy!
Try out this Low Carb Chicken and Cauliflower Casserole for dinner one night this week. You can even prepare it in the morning and refrigerate before popping it in the oven just a few minutes before you’re ready to eat. Let us know if this becomes a family favorite when you tag us online at #cookmerecipes.
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