KETO CHICKEN CAULIFLOWER CASSEROLE
Perfect low carb high fat Chicken and Cauliflower Casserole – will last you at least 2 days!
skinless and boneless
red chilli powder
black pepper powder
this is about 4 ounces
mixed mexican cheese
cut in florets
Firstly, cut your chicken into small chunks and mix in the pepper powder, red chilli powder, garlic powder, cumin powder and salt. Let it sit for about 10 minutes.
In a pot of boiling water, cook the cauliflower florets till they become fork tender.
While the cauliflower is cooking, heat ghee in a pan and add the marinated chicken and cook till all the juices are dry and the chicken looks brown from all sides.
Once the chicken is almost cooked, add the chopped tomato and green chillies and cook for a few more minutes.
Transfer to a bowl and add the sour cream, cream cheese and half of the mixed shredded cheese. mix well until all cheese is melted.
Drain the cauliflower and add the parmesan, rest of the shredded cheese and salt. mix well and mash using a potato masher.
Now arrange/spread the chicken mixture on a casserole dish. Layer the mashed cauliflower on top. Add some chopped mushrooms on top. Garnish with chopped cilantro if you like!
Bake in preheated oven at 375F for about 20 minutes or till the top looks a little brown.
Divide into equal sized portions and enjoy!
It's only fair to share!