Introducing our mouthwatering recipe: Cauliflower Chicken Bake! This delightful dish combines tender chunks of boneless, skinless chicken thighs with perfectly seared cauliflower florets, all enveloped in a creamy, savory sauce. The result is a comforting and satisfying casserole that's sure to become a family favorite. To achieve its irresistible flavor, we'll sauté onions, brown cauliflower, and create a delectable sauce with coconut aminos, maple syrup, and aromatic seasonings. Topped with a generous layer of cheese and breadcrumbs, this dish bakes to bubbly perfection, making it an ideal choice for a hearty dinner that can be enjoyed on its own or served over your favorite side, such as mashed potatoes, rice, or cauliflower rice. Get ready to savor the rich and creamy goodness of Cauliflower Chicken Bake straight from your own kitchen!
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Ingredients:
6 chicken thighs, boneless, skinless, cut into 1 inch chunks
¾ cup coconut aminos
2 Tbsp. maple syrup
1 ⅓ cup whole milk
1 tsp. Dried basil
½ tsp. Salt
1 tsp. Garlic powder
2 - 3 Tbsp. cornstarch
1 large head of cauliflower, trimmed and cut into florets
1 onion, diced
⅓ - ½ cup Italian bread crumbs by Aleia
1 ½ cup mozzarella cheese, grated
2 slices of swiss cheese, broken into pieces
10 x 10 baking dish
Directions:
Preheat the oven to 400 degrees F.
First we will prep the onion and cauliflower.
After you have rinsed and cut the cauliflower, place it on a towel and dry it as best you can with paper towels or another clean towel. It’s important to remove as much of the water as possible so that the cauliflower can brown up and not steam while it cooks in a cast iron pan.
Heat a cast iron pan over medium heat and add 1 Tbsp. olive oil. Once the oil is hot, add the diced onion and saute for 10 minutes stirring frequently. When done, place the onion in the baking dish.
Turn the temperature of the pan to medium high heat and add another tablespoon of olive oil to the pan. Once hot, add the cauliflower and let it sit for 3 to 5 minutes without moving it around so it will sear and brown up. Then flip the pieces over and brown the other side. After about 10 minutes most of the cauliflower should be browned up. Then place it on top of the onion in the baking dish.
Mix the sauce in a medium bowl by adding the milk, coconut aminos, maple syrup, dried basil, garlic powder, and cornstarch. Pour this mixture over the cauliflower and then add the chicken chunks and sprinkle them with salt. Using a couple of large spoons, stir the chicken into the sauce mixture to coat.
Then add ½ of the bread crumbs followed by the mozzarella cheese and the swiss cheese, ending with the rest of the bread crumbs.
Place in a 400 degree F. oven for 40 to 45 minutes or until bubbly and hot. This would be great served over mashed potatoes, rice, or cauliflower rice. Enjoy!
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Rockin Robin
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