Saturday, June 22, 2013

BBQ Casserole with Cauliflower Crust

1 head cauliflower, cut into florets
1 c. chicken, shredded
1 onion, diced
1 Tbsp. olive oil
1/2 c. BBQ sauce
1 egg
1/2 c. mozzarella, shredded
1 Tbsp. Parmesan
Italian seasoning, garlic powder, salt, and pepper, to taste
3/4 c. mozzarella, shredded
1 Tbsp. Parmesan

Preheat oven to 450 F.

Boil the cauliflower florets in water for 15 minutes.

While the cauliflower is boiling, cook your chicken and onion in the oil. When they are fully cooked, pour in the BBQ sauce, and turn heat to low.

Drain the cauliflower when it is done cooking. Using a ricer, rice the cauliflower into a large bowl. When you first start ricing, hold the ricer over the sink because lots of water will come out, and you don't want your crust to be too watery. If you don't have a ricer, you could use an electric hand mixer. After draining it, put the cauliflower in a bowl with about 1 Tbsp. cornstarch; beat for a few minutes until it's all broken up into tiny pieces.

Mix in the egg, 1/2 c. mozzarella, parmesan, and spices into the riced cauliflower.  Flatten out into a greased baking dish.

Bake the crust for 15 minutes.

When the crust is ready, take it out, then layer the BBQ chicken and onion mix over the top. Cover with the mozzarella and parmesan. Bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

As a casserole instead of pizza

Here's a link to the recipe I adapted:

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