Paleochipotlechickencauliflowerbake Recipes

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PALEO CHIPOTLE CHICKEN CAULIFLOWER BAKE



Paleo Chipotle Chicken Cauliflower Bake image

This flavorful, dairy-free and gluten-free dish is a great way to use leftover chicken and bacon (if you have that kind of self-control) and get your veggies, too. Author: Stormy @Maoomba

Provided by chrigr

Categories     Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large head cauliflower
3 garlic cloves
1 red bell pepper, chopped
1 cup green onion, chopped
1 teaspoon chili powder
1 teaspoon dried chipotle powder
1/2 teaspoon ground cumin
salt, to taste
2 chicken breasts, grilled and chopped
6 slices bacon, cooked and crumbled
1 cup cherry tomatoes, chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil or 1 tablespoon bacon fat

Steps:

  • Cut cauliflower into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven't already.).
  • Preheat oven to 375 degree F.
  • Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.
  • Cut cauliflower into ¾ inch chunks and place in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.
  • Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.
  • Serve.

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