Ingredients:

  • 2 medium heads cauliflower (approx. 800g), cut into bite-sized florets
  • 3 cups cooked chicken breast (approx. 450g), shredded or cubed
  • 2 cloves garlic, minced
  • 1/4 cup green onions, sliced
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup crushed pork rinds
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Place cauliflower florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until just tender.
  2. Drain cauliflower thoroughly and pat dry with paper towels to remove excess moisture.
  3. In a medium bowl, whisk together the softened cream cheese, heavy cream, sour cream, minced garlic, Dijon mustard, smoked paprika, onion powder, salt, and pepper until smooth.
  4. In a 9x13 inch baking dish, combine the steamed cauliflower and cooked chicken. Pour the cream sauce over the mixture and fold gently until evenly coated.
  5. Top with shredded cheddar cheese, grated parmesan, and crushed pork rinds.
  6. Bake for 20 minutes until the sauce is bubbling and the cheese topping is golden-brown and crispy.