DECONSTRUCTED CAULIFLOWER CHICKEN PARM BAKE
I needed something for dinner and had a bag of cauliflower rice, leftover JF Universal Salt and Pepper Chicken and tomato sauce. This came from random leftovers and was amazing (if I do say so myself)!
Serves 2 nice portions for dinner
INGREDIENTS1 bag 365 Cauliflower Rice
1/2 brown onion, finely diced
1 tablespoon olive oil
1 cup tomato sauce (use any kind)
2 cooked chicken breasts diced up into very small pieces (I had leftover, but use rotisserie or whatever you have)
1/2 cup grated parmesan (I had a grated 3 cheese blend, but use whatever you have)
1 cup grated organic mozzarella cheese, plus extra for sprinkling on top
Handful of fresh organic basil for top garnish
Preheat oven 350
Heat the olive oil in a large sauté pan, add onion and cook 2 minutes or until starts to become translucent, add cauliflower rice and cook stirring often to get the cooking process started. Sauté for approximately 10 minutes until tender, add chicken and 1/2 cup sauce and continue to cook down the cauliflower rice. You want it to be similar in texture to al dente pasta so you get the “pasta” feeling when eating it later. Fork test it until you are happy. Add remaining sauce and cook down a bit more. Toss in mozzarella and parmesan and mix well to combine.
Spray 8x8 baking dish with nonstick spray. I've been using Ghee spray and love it. Transfer mixture to baking dish and sprinkle with more of both cheeses. Bake at 350 until brown and crunchy around edges and top. Sprinkle with basil and serve. It's great with a fresh simple salad