1 large head cauliflower, washed and cut into small chunks
½ medium onion, chopped (about 1 cup)
1 large egg white
½ cup Cabot 2% Plain Greek-Style Yogurt
1 (15-ounce) can tomato or pizza sauce
¼ cup grated Parmesan cheese
1 teaspoon Italian blend seasoning (or ½ teaspoon oregano and ½ teaspoon basil)
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 packet Stevia (or sweetener of choice)
1 ½ cups cooked and finely diced chicken breast
2 ounces Cabot Lite50 Sharp Cheddar, grated (about ½ cup)
PREHEAT oven to 425°F. Coat large casserole dish with cooking spray.
PLACE cauliflower and onion in large microwave-safe bowl and cover with plastic wrap; microwave for about 5 minutes to steam and soften slightly. Alternatively, simmer vegetables in water on stovetop for several minutes until slightly softened; drain.
MIX egg white, yogurt, tomato or pizza sauce, Parmesan and seasonings together in a medium bowl.
ADD cauliflower, onion and chicken to sauce mixture; pour into prepared baking dish. Top with cheddar and cover with foil.
BAKE for 30 minutes. Uncover dish and bake for an additional 5 to 10 minutes or until cheese is lightly golden brown.
This was simple and delicious. I’m trying to cut carbs and was looking for a recipe w/o pasta, etc. I found this on Facebook. I did make a few substitutions – broccoli instead of cauliflower, sour cream instead of yogurt and pasta sauce in place of tomato sauce. I also used a little more shredded Cabot on top!
very easy and very healthy. i used fresh basil, added parsnips to steamed veggies and increased cheese amount a little. big hit with family. will make again.