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Tuesday, 15 July 2014

Cheesy Chicken and Cauliflower Casserole (SCD, Paleo, Gluten-Free)

  • Hearty and cheesy dish with a slight 'junk-food' vibe
  • Great as leftovers
  • Makes one 8x8" casserole

Filling


1 head of cauliflower
1 tablespoons olive oil
2 chicken breasts
1 cup peas
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon white pepper
1/2 teaspoon chilli powder (optional)
salt and pepper to taste

-Preheat oven to 220C/392F
-Cut cauliflower head into small florets and toss with 1 tablespoon of olive oil, salt and pepper
-Roast florets for 35 minutes
-While the cauliflower is roasting, cut chicken breasts into small cubes and cook through in a frypan over medium heat AND get started on the almond meal bread (below)
-When cauliflower is done, remove from oven and turn the heat down to 200C/392F and pulse in a food processor until it's a couscous-like texture
-Stick bread in the oven
-While it bakes, get started on the cheese sauce (below)
-Mix riced cauliflower, chicken, peas, seasonings, spices and cheese sauce in a large mixing bowl
-Spread into 8x8" baking dish
-When bread is finished, turn the oven up to 240C/464F and pulse to a crumb in the food processor
-Sprinkle bread crumbs on top of the casserole along with a little extra cheese if you like
-Bake for 15 minutes

Almond Meal Bread

1 cup almond meal
1 1/2 tablespoons olive oil
1/2 egg

-Combine all ingredients in a mixing bowl
-Wet hands and press into a disc about 1" thick
-Bake on a tray lined with baking paper for 18 minutes at 200C/392F

Cheese Sauce

1/2 cup butter
1/2 cup almond milk (buy SCD-safe variety or make your own)
3/4 cup of your favourite hard cheese (I like gouda!)
1 tablespoon olive oil
1 onion
1 clove garlic
2 teaspoons Dijon mustard

- Mince onion and garlic in the food processor or chop very finely by hand
-Heat olive oil in a frying pan over medium heat and cook onion and garlic until soft
-Add butter, almond milk, cheese and mustard
-Simmer for 8 minutes or until everything is melted and well combined

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