You'll enjoy everything to do with this delicious, easy, and nutritious chicken and cauliflower recipe. It will tickle your tastebuds and have you out of the kitchen in just 45 minutes! It's also a clever way to get the kids to eat their veggies.
Preheat oven to 350F and grease or line a 9x9 casserole dish. I like to use a spray coconut oil.
Cook the bacon in a skillet over medium high heat with coconut oil or butter. Alternatively, you can bake it in the oven at 350 for 20 minutes.
If you cooked the bacon in a skillet, add chicken to brown, about 3-4 minutes each side. (If you chop before cooking it will cook faster, but you can chop after it's seared.) If you baked the bacon, brown the chicken using the coconut oil or butter.
Remove the chicken from the skillet and add the cauliflower, stirring occasionally for 3-4 minutes.
Meanwhile, combine the sour cream, heavy cream and seasonings together.
Combine the chicken and cauliflower in the ranch mixture and then pour into the casserole dish.
Chop up the bacon into small pieces.
Sprinkle the cheese and bacon over the casserole.
Bake uncovered for 25-35 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165F. (You can cover towards the end if the cheese is browning.)
Recipe Notes
Here are a few tips you can employ to ensure your chicken and cauliflower turns out delicious;
You should always season your chicken before pan searing. This gives it a flavorful seared crust as it cooks. Salt and pepper work just great but you can switch things up a bit by adding some garlic powder, onion powder, or your favorite spice mix.
Allow the cauliflower to caramelize. This brings out the natural nutty cauliflower flavor, making the final meal more flavorsome.
If you're vegan you can do away with chicken and add more veggies. Some sprouts, zucchini, and parsnips are great additions.