Paleo Chipotle Chicken Cauliflower Bake

READY IN: 50mins
Recipe by chrigr

This flavorful, dairy-free and gluten-free dish is a great way to use leftover chicken and bacon (if you have that kind of self-control) and get your veggies, too. Author: Stormy @Maoomba

Top Review by Vicki Kaye

This is an original flavor packed dish. A really nice change from pasta and your typical meat-based entrees. I admit I wasn't trying it for the gluten-free or paleo aspects. I did add a little cheese to the mixture (shredded truffle cheese to be exact), and put toasted bread crumbs on top as it baked. So I know that added to the flavor, for my taste anyway, but the combination of spices coating the cauliflower really stole the show. The bacon and chicken and veggies are a killer combination. Of note: there is nothing to bind this casserole dish together, because it doesn't have your typical cream or cheese based additions. So it remains a bundle of ingredients that sort of fall apart on your dish, but forking them all together for a delicious bite is a real treat!

Ingredients Nutrition

Directions

  1. 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.).
  2. Preheat oven to 375 degree F.
  3. 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.
  4. 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.
  5. 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.
  6. Serve.

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