This recipe is very similar to the one I made. I did not follow a recipe for mine, but from what I can remember, this is very much like it. The best part about this dish is that you can play with it, too! Feel like adding some broccoli as well? Go for it. Maybe some tater tots, too? By all means. The possibilities with this dish are endless and you can make a creation that is all your own!
That sounds pretty good to me! Cauliflower is one of my new favorite discoveries and I am a total fan!
Ingredients
2 cups cooked chicken, cubed
2 cups fresh spinach
1 large head cauliflower, stems removed, cut into florets
1 1/2 cups Kraft 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
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Reheat in the oven with aluminum foil over the top.
So you’re cooking everything first and then putting it in a casserole??? Get real.