Loaded Cauliflower Casserole from Cook Once, Eat All Week
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4+ servings
Ingredients
For the Mashed Cauliflower:
  • 2 medium heads cauliflower, cut into florets
  • ¼ cup sour cream or coconut cream from the top of a can of full-fat coconut milk
  • 2 tablespoons salted butter, ghee, or oil of choice
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
For the Casserole:
  • 3 cups of shredded chicken (from a rotisserie chicken or about 1 ½ pounds chicken breast)
  • 1½ cups shredded cheddar cheese
  • 10 strips bacon, cooked and sliced or crumbled (from Prep Day)
  • 2 tablespoons sliced green onions, for garnish
Directions
Steam the cauliflower using one of these two methods (this is done on prep day!):
  1. Microwave option: Place the cauliflower in a microwave-safe bowl with 1⁄4 cup of water. Cover and microwave on high for 10 minutes, until cooked through. Let cool slightly, then drain.
  2. Stovetop option: Pour 1⁄4 cup of water into a large skillet or sauté pan over medium heat. Once hot, add the cauliflower and cover the pan. Reduce the heat to medium-low and let the cauliflower steam for 12 to 15 minutes, until cooked through. Let cool slightly, then drain.
Place the cooked cauliflower in a food processor along with the sour cream, butter, salt, and pepper. Pulse until smooth.
  1. Preheat oven to 400 F.
  2. Evenly spread the cauliflower mash into an 8-inch round casserole dish.
  3. Top the cauliflower mash with the cheddar cheese, chicken, and bacon.
  4. Bake for 20 minutes, until cheese is browned and bubbling.
  5. Let cool slightly, garnish with green onions, and serve!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/loaded-cauliflower-casserole-cook-once-eat-all-week-review/