CHEESEY BROCCOLI CAULIFLOWER BAKE


Making a healthy dinner can sometimes seem like a big project. While there are times I like to take my time in the kitchen, sometimes I want something quick and easy that I can feel good about. I came up with this cheesey cauliflower rice bake by using what was in my freezer to make a healthy and satisfying dinner. If you have some frozen broccoli or cauliflower rice sitting in your freezer, try it out!

Here’s what you’ll need:

  • 1 tbsp olive oil
  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 tbsp garlic powder
  • salt & pepper to taste
  • 1 package frozen cauliflower rice
  • 2 cups steamed broccoli florets
  • 2 tbsp butter
  • 1 tbsp arrowroot starch or corn starch
  • 1 cup light cream
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded mozzarella
  • optional: fresh basil & parsley

Preheat oven to 375 degrees and line a casserole dish with parchment paper. Heat a large pan with olive oil over medium-high heat and add chicken. Season with salt, pepper, and garlic powder, and cook until browned on all sides.

Evenly disperse cauliflower rice in casserole dish.

Add the cooked chicken and steamed broccoli on top of the rice and set aside.

Using the same pan from the chicken, add butter over medium heat. When melted, whisk in the arrowroot starch. Pour in cream and bring to a boil. Mix in parmesan, salt and pepper and remove from heat.

Pour sauce into the casserole dish and mix everything well. Top with mozzarella cheese, parsley and basil. Bake for 20-25 minutes, until cheese is melted and beginning to brown.


CHEESEY BROCCOLI CAULIFLOWER BAKE

Ingredients:

  • 1 tbsp olive oil
  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 tbsp garlic powder
  • salt & pepper to taste
  • 1 package frozen cauliflower rice
  • 2 cups steamed broccoli florets
  • 2 tbsp butter
  • 1 tbsp arrowroot starch or corn starch
  • 1 cup light cream
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded mozzarella
  • optional: fresh basil & parsley

Instructions:

  1. Preheat oven to 375 degrees and line a casserole dish with parchment paper.
  2. Heat a large pan with olive oil over medium-high heat and add chicken. Season with salt, pepper, and garlic powder, and cook until browned on all sides.
  3. Evenly disperse cauliflower rice in casserole dish and add the cooked chicken and steamed broccoli on top.
  4. Using the same pan from the chicken, add butter over medium heat. When melted, whisk in the arrowroot starch. Pour in cream and bring to a boil. Mix in parmesan, salt and pepper and remove from heat.
  5. Pour sauce into the casserole dish and mix everything well. Top with mozzarella cheese, parsley and basil. Bake for 20-25 minutes, until cheese is melted and beginning to brown.

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