You guys, I made my first ever “casserole” tonight *as I pat myself on the back.*
It was so much easier than I thought too… ummm, how have I not made one before? It was a Paleo Chipotle Chicken Bacon Cauliflower Casserole and smells/looks delicious. It’ll be my lunch for the next four days and I’m pretty sure it’ll keep me satisfied (for some reason lately salads for lunch just aren’t cutting it).
The recipe:
Ingredients
- 1 large head of cauliflower
- 3 cloves of garlic
- 1 red bell pepper, chopped
- 1 cup green onions, chopped
- 1 tsp chile powder
- 1 tsp chipotle powder
- 1/2 tsp ground cumin
- Salt, to taste
- 2 chicken breasts, grilled and chopped
- 6 strips of bacon, cooked and crumbled
- 1 cup cherry tomatoes, chopped
- 3 Tbsp fresh cilantro, chopped
- Olive oil or bacon fat for sautéing
Instructions
- Cut cauliflower into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven’t already.)
- Preheat oven to 375 degree F.
- Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.
- Cut cauliflower into ¾ inch chunks and place in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.
- Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.
- Serve.
