Recipe: Chicken and Cauliflower

Chicken and Rice made healthy = Chicken and Cauliflower – no one will miss the rice and your jeans will fit tomorrow!

Needing some easy, healthy, low carb comfort food?
I took this to my niece after she had her first baby, because bringing food to a new mom beats a new baby outfit hands down! She loved it and it is low carb and nutritious to help get her strength back without adding any bulk! I have served this to guests and everyone loves it!

Start with a big head of cauliflower, chop into pieces

use the food processor to “rice”.

8-10 cups after processed is a good round number.

Add the cauliflower to a 9×11 baking dish, then cut up chicken.
I use boneless skinless breast, feel free to use whatever chicken you prefer.

I cut the chicken into small bite size pieces, adding to the cauliflower rice.

Then add a can of cream of mushroom soup. There are multiple varieties, choose whichever you prefer, or use sour cream or greek yogurt to make your own sauce.

I spice with chicken bullion to make the cauliflower more chickeny, as well as adding my secret all spice – Tony Chache’s Original Creole seasoning.

Mix the soup, cauliflower rice, seasonings and chicken together, hopefully not throwing too much out of the baking dish!

Bake at 350 degrees for about 1 hour, sometimes longer to get the water that cooks out of the cauliflower to evaporate more. I do not cover this to cook, to ensure lots of water cooks out of the cauliflower. If you prefer, you can cook, drain and press the cauliflower ahead of time which would eliminate a lot of the water that cooks out. I have cooked and pressed the water out of the cauliflower ahead of time, laying the cauliflower out on a clean bath towel and pressing before using. This step does help with the extra liquid anytime you use the cauliflower rice. Please feel free to add fresh mushrooms or any other additions to make this fabulous dish, your own.