Ingredients
Scale
- 1 head Cauliflower, cut into florets
- 1 tbsp Olive oil
- 1 lb Shredded chicken, cooked
- 3/4 cup Basil pesto
- 1/4 cup Heavy cream or coconut cream
- 1 cup Mozzarella cheese, shredded, divided
- Sea salt, to taste
- Black pepper, to taste
- Fresh basil, cut into ribbons for garnish (optional)
Instructions
- Preheat your oven to 400°F (204°C). Lightly grease a 9×13 inch casserole dish.
- Toss the cauliflower florets with olive oil, salt, and pepper. Roast for 15-20 minutes, stirring halfway, until crisp-tender.
- Reduce oven temperature to 350°F (177°C).
- Add the shredded chicken and half the mozzarella cheese to the pan with the cauliflower. Mix.
- Stir the basil pesto and cream together. Pour over the casserole and mix until evenly coated.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil if desired.
Notes
- Use pre-cooked chicken to save time.
- You can line the dish with foil or parchment for easier cleanup.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg