Cauli Cheese Chicken Bake Recipes

CHICKEN AND BROCCOLI CAULI RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
• Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.
• Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

CAULIFLOWER CHEESE

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

KETO CAULIFLOWER BAKE WITH CHEESE

Steps:

• Preheat the oven to 180C/355F.
• Break the cauliflower up into florets and blanch for 5 minutes (boil then quickly run under cold water) and drain well.
• Add the cauliflower to a baking dish.
• Add the sour cream and coat the cauliflower with it evenly.
• Add half of the mozzarella and mix well.
• Cut the bacon into strips and add on top, followed by the onion, herbs and garlic powder.
• Add the rest of the mozzarella followed by the grated cheddar.
• Bake for 25 minutes until golden.
• Remove from the oven and serve hot!

CAULI CHEESE & CHICKEN BAKE

Steps:

• If using bacon, get 2 rashers (for one portion or multiply this for more portions), fry these enduring they are cooked but not too crispy. These are what I use to line an oven proof dish so once cooked place these flat at bottom of dish. Dice chicken into small pieces, sprinkle with some chicken seasoning and fry these on a medium heat until they are white all the way through.
• Boil broccoli on the hob until it's cooked but not too soft. If using cauliflower, cook this at the same time and leave it to the side. Then chop this up into small pieces. Sprinkle a very light layer of grated cheese over the bacon in the dish. Now add the diced broccoli and chicken on top of the bacon, leaving a little bit of chicken left.
• In a pan with some fry light or oil, cook a bit of finely chopped onion, in with the spinach and a bit of garlic for flavour. When this is all cooked, add it all in on top of the bake. Then add the remaining chicken pieces on top of the bake.
• Now make up your cheese sauce mix, I use a quick version; Colman's cheese sauce powder and the instructions are on the packet which is made up in no time. If you used cauliflower this will already be cooked, chop it up into really small pieces and mix it in with the cheese sauce. If using cauliflower rice, it will be ready to mix in with the sauce after cooking it. Once this is all mixed in, pour it on top of the bake in the oven proof dish. Finish by adding a generous sprinkle of grated cheese (I used low fat cheddar) and then bake it in the oven on a medium heat for 15/20 mins until the top is nice and brown/crispy.

LOW-CARB CAULIFLOWER RICE CHICKEN CASSEROLE IS CHEESY, QUICK AND EASY

Steps:

• Preheat oven to 400°F. Coat a 2-qt casserole dish with cooking spray. Roughly chop broccoli. Melt butter in a saucepan over medium. Add 1½ cups cheese and sour cream and stir constantly until melted and fully combined, about 1 minute. Fold in broccoli and mix well. Spread riced cauliflower evenly into bottom of dish. Cover evenly with chicken, and top with broccoli-cheese mixture. Sprinkle top with remaining ½ cup cheese. Bake 15 to 20 minutes. Kitchen Counter Per serving: 712 cal, 23g fat, 243mg chol, 74g prot, 11g carbs, 4g sugar, 4g fiber, 778mg sodium