1 large head of cauliflower
2 tablespoons Cabot Butter
¼ cup finely diced sweet onion
2 ounces Cabot Cream Cheese
1½ teaspoons Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon salt
1 cup heavy whipping cream
8 ounces Cabot Seriously Sharp Cheddar, shredded (2 cups)
12 ounce bag frozen broccoli florets
12.5 ounce can chicken breast, drained
Fresh ground salt & pepper
Prep: 30 mins | Cook: 25 mins | Total: 55 mins
PREHEAT oven to 400 degrees F.
CUT cauliflower into large pieces and boil until fork tender. Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce.
SAUTE onion in butter in a skillet over medium heat until transparent.
SHRED cheese and set aside.
CHOP cooked cauliflower small to “rice” it. Set aside.
ADD cream cheese, Dijon mustard, garlic powder, salt, and heavy whipping cream to the skillet and stir to combine. The cream cheese will melt into the other ingredients.
COOK over low to medium heat for a couple of minutes until bubbling.
STIR the shredded sharp cheddar into the sauce.
SPRAY a large casserole dish or a 9 x 13 pan with olive oil or cooking spray.
COMBINE the cheese sauce, cauliflower, broccoli, and chicken in the skillet. Spoon into prepared casserole dish. Salt & pepper the top to taste.
BAKE for 20-25 minutes until golden and bubbly.
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