Best Chicken Cauliflower Casserole Recipes

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CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE



Cheesy Chicken-Broccoli-Cauliflower Casserole image

Delicious and filling! Cheesy mixture can also be made into a soup.

Provided by heatherbreeze

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 (10 ounce) can low-sodium cream of mushroom soup
2 skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
  • Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
  • Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
  • Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE



Broccoli-Cauliflower Chicken Casserole image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

  • In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER



Chicken Tetrazzini Casserole with Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE



Chicken Sausage and Roasted Cauliflower Casserole image

A tasty meal that scratches the Italian food itch but is low in fat and calories.

Provided by SusanBB

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h6m

Yield 4

Number Of Ingredients 10

1 head cauliflower, cut into florets
1 lemon, juiced
1 tablespoon olive oil
2 minced garlic cloves
salt and ground black pepper to taste
1 (16 ounce) package chicken sausage
2 tablespoons grated Parmesan cheese
½ cup ricotta cheese
1 pinch red pepper flakes, or to taste
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
  • Bake, uncovered, in the preheated oven until softened, about 30 minutes.
  • Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.
  • Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.9 g, Cholesterol 81 mg, Fat 16.6 g, Fiber 5.1 g, Protein 23.6 g, SaturatedFat 5.3 g, Sodium 1159 mg, Sugar 5.6 g

LOW-CARB CAULIFLOWER CHICKEN CASSEROLE



Low-Carb Cauliflower Chicken Casserole image

This recipe scales down some of the fat and calories in the traditional crack chicken recipe with the use of cauliflower rice. In addition, if you use 2% Fairlife® milk in lieu or regular milk, it keeps the carbs down.

Provided by carmicjam

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 6

Number Of Ingredients 9

4 slices bacon
1 pound skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 (10 ounce) package frozen riced cauliflower
1 cup milk
1 (1 ounce) package ranch dressing mix
¾ cup shredded Mexican cheese blend, divided
½ (8 ounce) package cream cheese, softened
3 green onions, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
  • While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
  • Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
  • Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
  • Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 8.1 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 9.7 g, Sodium 742.1 mg, Sugar 2.1 g

3 C CROCK-POT CASSEROLE (CHICKEN, CHEESE & CAULIFLOWER)



3 C Crock-Pot Casserole (Chicken, Cheese & Cauliflower) image

Make and share this 3 C Crock-Pot Casserole (Chicken, Cheese & Cauliflower) recipe from Food.com.

Provided by Ang11002

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
1 head cauliflower, cut into pieces
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 cup chicken broth
1/4 teaspoon salt
1 1/2 teaspoons onion powder
1/2 teaspoon black pepper
1/2 teaspoon hot sauce (about 3-4 shakes)
1/4 cup heavy cream
1 cup shredded cheddar cheese

Steps:

  • Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
  • Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.

CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE



Chicken Cauliflower Green Bean Casserole image

I substituted green beans for brocoli and used french fried onions on top mixed in with a few less crackers.Also easily add cooked diced chicken.

Provided by Paulette Tripp

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 lb processed cheese food, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup
2 chicken breasts, cooked and chopped
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
  • Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 533.8, Fat 35.5, SaturatedFat 18.7, Cholesterol 96, Sodium 1408.7, Carbohydrate 30.8, Fiber 1.6, Sugar 6.1, Protein 24.2

CHICKEN CAULIFLOWER CASSEROLE



Chicken Cauliflower Casserole image

Found in "The Complete Step-by-Step Diabetic Cookbook". I haven't tried this one yet - but it looks pretty good. When I make it I'll likely leave out the pimento and add diced garlic.

Provided by MechanicalJen

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

10 ounces cauliflower (1 package frozen florets)
1/2 cup onion, coarsely chopped
1/2 cup water
1 cup milk
1 tablespoon cornstarch
1 teaspoon chicken bouillon granule
1/2 teaspoon salt
1/4 cup American cheese, shredded
1 cup chicken, cooked and chopped
4 ounces pimentos (1 jar drained and diced)
cooking spray

Steps:

  • Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
  • Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
  • Add cheese; stir until cheese melts. Remove from heat.
  • Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

CAULIFLOWER & BUFFALO CHICKEN CASSEROLE



Cauliflower & Buffalo Chicken Casserole image

Calories: 282.1 Total Fat: 20.3 g Total Carbohydrate: 6.2 g Dietary Fiber: 2.6 g Protein: 21.4 g

Provided by Kevin Ryan

Categories     Casseroles

Time 1h35m

Number Of Ingredients 12

2 lb chicken breast cut into ½ inch cubes
1 large cauliflower,florets
1/3 c evoo
1 1/2 tsp salt
1 Tbsp pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot pepper sauce or buffalo sauce
TOPPING
2 c fiesta blend or cojack cheese
1 c bacon, crumbled
1 c diced green onion

Steps:

  • 1. Preheat oven to 400F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
  • 2. Add the cauliflower florets and stir to coat.
  • 3. Scoop the cauliflower into a cooking sprayed coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
  • 4. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
  • 5. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
  • 6. Top the cooked cauliflower with the raw marinated chicken.
  • 7. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
  • 8. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.
  • 9. Drizzle with ranch dressing.

CAULIFLOWER AND CHICKEN CASSEROLE



Cauliflower and Chicken Casserole image

Although the idea for this recipe came from the 2009 Fix-It and Forget-It: Our Best Slow-Cooker Recipes, it's not terribly recognizable here! That doesn't, however, make it any the less tasty! The listed cooking time is for the slow cooker on HIGH!

Provided by Sydney Mike

Categories     One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 1/2 ounce) can chicken breasts, in water, drained
1 1/2 cups macaroni, cooked
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1 lb cauliflower, cut into bite-size pieces
1 cup chicken broth, fat-free, low-sodium
1 (10 3/4 ounce) can cream of chicken soup, low-sodium
1/4-1/2 teaspoon lemon pepper
1 cup green peas, frozen, thawed

Steps:

  • In a slow cooker combine all ingredients EXCEPT the peas, then stir to mix well.
  • Cover & cook on HIGH for 2 to 3 hours OR on LOW for 4 to 6 hours.
  • Stir in the green peas & let stand 10 minutes, uncovered.

CAULIFLOWER & CHICKEN SAUSAGE CASSEROLE



CAULIFLOWER & CHICKEN SAUSAGE CASSEROLE image

Categories     Chicken     Dinner     Cauliflower

Number Of Ingredients 11

1 medium head cauliflower, about 2 pounds
1 teaspoon fine table salt
1 tablespoon olive oil
1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
1 medium onion, about 1/2 pound, diced
4 cloves of garlic, minced
2 stems fresh thyme, leaves only
One 28-ounce can whole peeled tomatoes, drained and liquid reserved
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper to taste

Steps:

  • Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil. Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across. Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside. Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat. Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste. Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil. Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

CHICKEN AND RICED CAULIFLOWER CASSEROLE



Chicken and Riced Cauliflower Casserole image

It's really a struggle for me to cook things that my hubby likes ever since I started doing my low carb/cal/high protein diet. He adores my southern cooking and just doesn't like very many of my low carb recipes. This is my traditional chicken and rice casserole recipe that I've revamped and made into a low carb/low calorie dish....

Provided by Elaine Bovender

Categories     Casseroles

Time 1h10m

Number Of Ingredients 9

2 large boneless, skinless chicken breasts (about 1 to 1 1/2 pounds) cooked and cut into bite sized pieces
1 c cooked broccoli flowerettes
1 small onion, chopped fine
1 can(s) sliced water chestnuts, drained, (5 ounce size)
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
2 pkg riced cauliflower (10 ounce packages)
1 Tbsp chicken bullion or soup base (i used better than bullion)
2 c shredded cheddar cheese mild or sharp

Steps:

  • 1. Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
  • 2. Bring broccoli and onion to a boil. Reduce heat, cover and simmer until tender.You may add about a teaspoon or so of salt into the water, if desired. When tender, drain as much water out as possible and put into a large bowl, set aside.
  • 3. In a large pot, combine bullion with water to dissolve. Hint: If you use chicken soup base or Better than Bullion it dissolves in the water very quickly and easily. Place riced cauliflower in the pot and cover the rest of the way with water. Bring to a boil. Reduce heat and cover and simmer for five minutes. Drain and rinse thoroughly and set aside.
  • 4. In the large bowl with the broccoli and onion, combine drained water chestnuts, the cooked chicken and the drained cauliflower.
  • 5. In a smaller bowl combine the soups, whisking until well mixed. Pour soup mixture into the cauliflower mixture. Mix well. Spoon mixture into prepared baking dish.
  • 6. Spread cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Enjoy with your favorite side dishes or rolls.
  • 7. Here is the nutritional information for this recipe.

LOW CARB CHICKEN ENCHILADA CAULIFLOWER CASSEROLE



Low Carb Chicken Enchilada Cauliflower Casserole image

Make and share this Low Carb Chicken Enchilada Cauliflower Casserole recipe from Food.com.

Provided by Kelly

Categories     Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 large cooked chicken breasts, and shredded
2 eggs, beaten
1/4 cup coconut flour
1 large cauliflower
1 teaspoon chili powder
10 ounces enchilada sauce
2 cups mexican shredded cheese
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Steam the cauliflower florets until tender.
  • Place cauliflower in food processor and pulse until it looks like rice.
  • Mix in flour and chili powder.
  • Let cool.
  • Mix in beaten eggs.
  • Pour cauliflower mixture in 9X13 baking pan.
  • Place shredded chicken over cauliflower base.
  • Pour Enchilada sauce over chicken.
  • Top with shredded cheese
  • Cover and Bake for 30 minutes.
  • Uncover and bake an additional 15 minutes or until cheese is melted.
  • Let cool for 10 minutes before serving.
  • Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.

Nutrition Facts : Calories 225.2, Fat 11.3, SaturatedFat 5.6, Cholesterol 95.5, Sodium 951.7, Carbohydrate 10.8, Fiber 2.8, Sugar 4.4, Protein 20.7

CHICKEN SPINACH CAULIFLOWER CASSEROLE



CHICKEN SPINACH CAULIFLOWER CASSEROLE image

Categories     Cheese     Chicken     Brunch     Bake     Dinner     Buffet     Casserole/Gratin     Cauliflower

Yield 6

Number Of Ingredients 8

2 cups cooked chicken, cubed
2 cups fresh spinach
1 large head cauliflower, stems removed, cut into florets
1 1/2 cups sharp cheddar cheese, grated
2 eggs, lightly beaten
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Steps:

  • Preheat oven to 350º and lightly grease a 9-13-inch baking dish with butter or non-stick spray. Place cauliflower in a large saucepan with 1 inch of water over medium heat. Cover and steam until just tender. Drain cauliflower and place in a large bowl. Add chicken and cheese to bowl and toss together. Heat olive oil in a medium pan over medium-high heat. Add spinach and garlic and cook until wilted. Season with salt and pepper. Add spinach to chicken and pour in beaten eggs. Season again with salt and pepper. Pour mixture into baking dish and place in oven. Bake for 25-30 minutes, or until set and edges begin to brown and pull away from the side of the dish. Remove from oven and let cool 5 minutes before serving.

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