Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian chicken and cauliflower casserole. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegetarian Chicken and Cauliflower Casserole is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Vegetarian Chicken and Cauliflower Casserole is something that I’ve loved my whole life.
Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but—with the simple combination of Cheddar cheese and chicken—suitable for even the pickiest of eaters. Toss cauliflower with olive oil and season with salt & pepper. While cauliflower is cooking, start working on the sauce: Melt butter over medium heat.
To get started with this particular recipe, we must first prepare a few components. You can cook vegetarian chicken and cauliflower casserole using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Chicken and Cauliflower Casserole:
- Get 2 cups chopped cauliflower
- Take 1 package Quorn Meatless Pieces (https://www.quorn.us/products/quorn-meatless-chicken-pieces)
- Take 4 slices Lightlife Smoky Tempeh strips (https://lightlife.com/product/smoky-tempeh-strips/)
- Prepare 3/4 cup vegetable stock
- Prepare 2 TBSP whole milk
- Get 2 TBSP cream cheese
- Get 1/2 cup grated cheddar cheese
- Prepare 1/4 cup grated mozzarella cheese
- Get 2 TBSP grated parmesan cheese
- Get 2 garlic cloves
- Take 1/8 tsp ground nutmeg
- Prepare to taste Salt and Pepper
- Make ready Olive Oil Spray
Stir half of it in the pan while browning the chicken. Mix the remaining half of the sauce with the riced cauliflower along with half of the shredded cheese. 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!
Instructions to make Vegetarian Chicken and Cauliflower Casserole:
- 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.
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! Submit a Recipe Correction Southerners truly know how to make-do and make good with the produce from their gardens, and these delicious vegetarian casseroles prove just how delectable meatless recipes can be. Our meatless casseroles are hearty enough to be the star of your meal. From a Savory Tomato Casserole—and no, it doesn't call for beefsteak tomatoes—to the subtle flavors of feta in an eggplant Parmesan.
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