Cauliflower! My favourite of all the vegetables. I love to cook with it, eat it raw, substitute it for many things. It’s amazing. This recipe is super versatile, you can add or take away things from this casserole to suit your tastes. The chicken bacon ranch version is my favourite so that’s what I’m going to blog about today.
This recipe is a great low carb casserole recipe, adapted from a Whole30 recipe to be less restrictive. Start with shredded chicken, we use chicken from a home made, fresh roasted chicken. (Pro-Tip you can roast a fresh chicken in a couple hours in your oven and then shred the whole thing and pile it all in a Tupperware container in your fridge to use in multiple recipes like this one) If you don’t have prepared roast chicken then boiling and shredding a pound of boneless, skinless, chicken breasts also works great.
While your chicken is boiling, separate a whole head of cauliflower into individual pieces and rice them. I use the Tupperware Quick Chef to do mine, its like a manual food processor. Any food processor or blender will do. You essentially want your chicken to look like rice.
You’ll also need 8-10 slices of chopped, cooked bacon. 1/2 cup of ranch dressing and shredded cheese.* Get yourself a 9×12 casserole dish and dump in your chicken, cauliflower, and bacon. Give it all a good stir with a silicon or rubber spatula, then pour the ranch dressing over the whole thing. Mix well to incorporate and top with shredded cheese.
*For a dairy free version use dairy free/homemade ranch dressing and 3tbsp of nutritional yeast instead of cheese. Nutritional yeast can generally be found in the health food/organic section of your local grocery store.
Bake covered at 350 for about 30 mins, and uncovered for 10. Serve and enjoy!
That’s it for today’s recipe, tomorrows ingredient is … and as per usual there will be a prize for any reader who can guess the recipe! See you tomorrow!