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You can either roast your cauliflower for this recipe as I did (which is why it is a shade brownish in the photo), or you can steam it until it’s tender. Either way, the key is to complete the cauli mash while the cauliflower is still hot.
Note that in the photo, these are plated like individual “potatoes.” You’ll likely have more success, however, if you bake it as a layered casserole (as indicated in the instructions).
Ingredients:
Cauli potatoes:
- 4 c. cauliflower florets
- 2 tbsp olive oil
- 2 tbsp butter, plus more melted to grease dish
- 1/4 c heavy cream
- 1/2 tsp salt, plus more to taste
Topping:
- 4 c. broccoli florets
- 4 tbsp olive oil, divided
- 6 boneless, skinless chicken thighs, cubed
- 2 tsp ground mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 c. cheddar cheese, grated
- 1 c. Monterrey Jack cheese, grated
Instructions:
- Preheat the oven to 400’.
- Spread the cauliflower florets on one baking pan and the broccoli on another.
- Drizzle each pan with 2 tbsp olive oil and season with salt to taste.
- Roast until tender, about 15 minutes.
- While the broccoli and cauliflower are roasting, heat 2 tbsp olive oil in a large pan over medium-high heat and add the cubed chicken.
- Season with salt and pepper to taste, and 2 tsp ground mustard, and 1 tsp garlic powder.
- Sauté until cooked through and then remove from heat.
- Once tender, immediately add the cauliflower to a food processor with 2 tbsp butter, 1/4 c. heavy cream, and 1/2 tsp salt.
- Pulse to purée.
- Melt a little butter and brush a large rectangular glass casserole pan to coat.
- Spread the cauli mash in the bottom of the casserole dish.
- Layer the top with the cooked chicken, the broccoli, and finally, the cheeses.
- Cook the casserole at 400’ for about 15-20 minutes, or until it is heated through. (Could take longer if it prepped in advance and placed in the oven cold from the fridge.)
Serves 8
Carbs: 8.6g per serving
Tips:
- We also recommend that you grate your own cheese instead of purchasing pre-shredded as those include some form of carb-y starch to prevent sticking. And that’s not how we would want to spend our daily carb allowance!
- We use a food processor like this one: http://amzn.to/2npeF8Y