Ingredients
14 ounces cauliflower florets, cut into bite-sized pieces
32 ounces chicken breast, cubed
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 cups keto alfredo sauce
12 ounces shredded mozzarella cheese, divided
Instructions
- Steam the cauliflower: Place cauliflower in a microwave-safe bowl with 1 cup water. Cover with a damp paper towel and microwave 3–5 minutes until fork-tender. Don’t overcook. Drain and pat dry.
- Cook the chicken: Cube chicken, season with onion powder, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat, cook chicken 10 minutes or until done. Set aside.
- Preheat oven: 350°F (175°C). Spray a 13×9-inch casserole dish with non-stick spray. Spread ½ cup keto alfredo sauce on the bottom.
- Prepare sauce: In a small pot, heat keto alfredo sauce over medium-low. Stir in 3 ounces mozzarella until smooth.
- Assemble layers: Layer half cauliflower, half chicken, ¾ cup alfredo sauce, and half remaining mozzarella. Repeat with remaining ingredients.
- Bake: 30 minutes until casserole is warmed through and cheese is melted. Let sit a few minutes before serving.
Notes
- Dry the cauliflower: Patting dry after steaming prevents a watery casserole.
- Substitute cauliflower rice: Quick-cooking and works well if you prefer smaller pieces.
- Cheese options: Mix mozzarella with parmesan for richer flavor.
- Storage: Refrigerate in an airtight container for 4–5 days. Microwave or oven to reheat. Avoid freezing.
- Prep Time: 15 min
- Cook Time: 40 min