Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetarian chicken and cauliflower casserole. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. Great recipe for Vegetarian Chicken and Cauliflower Casserole. Toss cauliflower with olive oil and season with salt & pepper.
Vegetarian Chicken and Cauliflower Casserole is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegetarian Chicken and Cauliflower Casserole is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook vegetarian chicken and cauliflower casserole using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Chicken and Cauliflower Casserole:
- Prepare 2 cups chopped cauliflower
- Prepare 1 package Quorn Meatless Pieces (https://www.quorn.us/products/quorn-meatless-chicken-pieces)
- Make ready 4 slices Lightlife Smoky Tempeh strips (https://lightlife.com/product/smoky-tempeh-strips/)
- Make ready 3/4 cup vegetable stock
- Take 2 TBSP whole milk
- Take 2 TBSP cream cheese
- Prepare 1/2 cup grated cheddar cheese
- Prepare 1/4 cup grated mozzarella cheese
- Make ready 2 TBSP grated parmesan cheese
- Take 2 garlic cloves
- Get 1/8 tsp ground nutmeg
- Make ready to taste Salt and Pepper
- Take Olive Oil Spray
For a burst of color, toss some minced pimientos with the cauliflower and herb mixture. 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.
Steps 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.
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! Submit a Recipe Correction Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
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