I think cauliflower is one of the most versatile veggies you can cook. My favorite way to prepare cauliflower is usually roasted cauliflower (it’s made with pine nuts and garlic – YUM), it’s great to use in salads, as a binder for casseroles and fish cakes, or as mashed ‘potatoes’!
Yes – you can disguise cauliflower as mashed potatoes. Or mashed potatoes as cauliflower? I don’t know, I’m confusing myself with it. But, I’ve done it before with mashed cauliflower! We’ve actually made pancakes with it too. We used to make potato pancakes ALL the time when I was younger. It was something I guess I grew out of, but we made them again not too long ago. But with cauliflower! Much lower calorie, and you could barely tell the difference.
But today, we’re here to talk about casseroles! Casseroles are one of the easiest things to food prep to have on hand throughout the week. It makes figuring out dinner at night SO much easier during the week!
Today’s Paleo Cauliflower Chicken Casserole is a delicious choice for food prepping, because it reheats really well.
And, there is BACON in it! I mean, who doesn’t love bacon? Seriously…who?
I really don’t think those people exist. And if they do – they’ve gotta be lying about it!
I’ve cooked veggie-based casseroles before, like my Paleo Spaghetti Squash Casserole, and they turn out great. No need to add all the extra creams and processed sauces to make it taste delicious!
This dish is a great option for dinner, and tastes just as good leftover. It works as a meal on its own, or could be served with a side. If you want to un-paleo this dish, you could serve it over rice or quinoa! We added a little bit of grated Parmesan to the top of our servings.
We figured this dish made about four servings, because the two of us only finished half of the casserole on hungry stomachs!
Paleo Cauliflower Chicken Casserole
Yield 4 servings
- one head of cauliflower
- 3 cloves of garlic, chopped
- one red bell pepper, chopped
- one green bell pepper, chopped
- 1 cup green onions (white and green parts), chopped
- 1 tsp chile powder
- 1 tablespoon Southwest Chipotle seasoning
- 1/2 tsp cumin
- salt, as desired
- 3 chicken breasts, chopped
- 6 strips bacon, cooked and crumbled
- 1 Roma tomato, chopped
- 3 Tbs cilantro
- EVOO or bacon fat for sauteing
- Preheat oven to 375 degrees.
- Cut cauliflower into florets. Steam for 5-7 minutes.
- While cauliflower is cooking, cook chicken in skillet over medium-high heat, using drizzled EVOO to cook. (You can also use previously baked chicken)
- Cook 6 strips of bacon. Set aside, and use small amount of grease from bacon to saute red pepper. Saute for 3 minutes, then add green onion and garlic. Saute additional 2 minutes.
- Into a mixing bowl, stir cauliflower, chili powder, cumin, chipotle seasoning, and salt. Once stirred, add sauteed veggies, chicken, bacon, tomato, and cilantro.
- Grease a 9 x 9 baking dish, and pour mixture into dish. Bake for 20 minutes. Serve. (Makes about 4 servings)
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 9.7 g
Saturated Fat 2.3 g
Unsaturated Fat 4 g
Cholesterol 12.2 mg
Sodium 229 mg
Total Carbohydrates 9.3 g
Dietary Fiber 4.4 g
Sugars 5.1 g
Protein 26.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.