Ingredients:

  • 1 large head cauliflower (about 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) cooked chicken breast, shredded (about 3 cups)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (4 ounce / 113g) can diced green chiles, undrained
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) sour cream OR plain Greek yogurt OR cashew cream (for dairy-free)
  • 1/2 cup (60g) shredded cheddar cheese OR dairy-free cheddar-style shreds (plus more for topping)
  • 1/4 cup (30g) shredded Monterey Jack cheese OR dairy-free Monterey Jack-style shreds (plus more for topping)
  • 2 tablespoons all-purpose flour OR tapioca starch/arrowroot starch (for gluten-free)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste
  • Additional shredded cheddar/Monterey Jack or dairy-free equivalents

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, chili powder, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  2. While the cauliflower roasts, sauté chopped onion in a skillet over medium heat until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  3. Stir in the flour (or starch) into the onion mixture and cook for 1 minute. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  4. Remove the sauce from the heat and stir in the sour cream (or yogurt/cashew cream), green chiles, cumin, smoked paprika, salt, and pepper. Add the shredded chicken and roasted cauliflower to the sauce and stir to combine.
  5. Pour the chicken and cauliflower mixture into the prepared 9x13 inch baking dish. Sprinkle with the remaining shredded cheese (or dairy-free alternative).
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  7. Let the casserole cool for a few minutes before serving.