Cauliflower was 2017’s “it” vegetable. You know what I mean, right? Like kale of the past, cauliflower seems to be everywhere this year. People are making breading out of it. Pizza crusts. Mashing it like potatoes. All kinds of things. It’s become quite popular.
Well, this recipe isn’t about cauliflower just because it’s popular. This recipe is about cauliflower because it’s really good that way. It isn’t trying to replace something else. It’s naturally low-carb, but that isn’t my goal. It’s just really good. It’s essentially roasted cauliflower, baked chicken, cheese, bacon and green onions (if you like ’em).
To help it pull together quickly, I usually have cooked chicken on hand (baked in the oven) and I love cooking bacon in the oven. If you do those 2 things, this meals does pull together really quickly! And you can always make the night before or the morning before and refrigerate. Pop in the oven when ready to serve; just add a few minutes of baking time.
Loaded Cauliflower Chicken Casserole
- 1 head cauliflower, cut into florets
- 1 pound chicken, cooked & cubed
- 1 cup shredded cheese
- 1/2-1 pound bacon, fried and crumbled
- 2 green onions (optional)
Preheat oven to 350.
Bake chicken if needed. Fry bacon if needed (especially in oven)
In a greased 9x13 pan, place cauliflower florets.
Place chicken on top of cauliflower.
Add green onions (if using).
Bake at 350 for about 30 minutes. Serve immediately.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.