This delicious casserole evolves and changes often based on whatever bits of leftover veggies that invariably are staring at me in the fridge when I start making dinner. Despite that fact, this is consistently a good dinner! It’s also very nutritious when kale is included. The Savory Casserole Topping is optional, but quite good on this dish. It does add some flavor to the simple basic flavor profile of the dish! This recipe is suitable once you get to phase 2 of Atkins. Omit the topping and you Induction folks can enjoy this as well. This recipe is not suited for Primal or Paleo followers due to the dairy in it.
½ medium head cauliflower, stemmed and chopped to 3/4-1″ pieces (about 2½ cups)
2 T. coconut oil
3 oz. onion, chopped
2 large carrots, sliced or chopped
1 c. my low-carb Condensed Cream of Chicken Soup
2 T. cream cheese
3/4 c. heavy (whipping) cream
2 c. cooked chicken meat, chopped (I left skin on mine)
3 oz. Smoked Gouda cheese, shredded
Dash black pepper
1 leaf raw kale, stemmed, chopped fine (about 3/4 c. loose-pack)
½ recipe of my Savory Casserole Topping
VARIATION: Add a pinch of thyme or poultry seasoning to the mixture before baking.
DIRECTIONS: Make the casserole topping per that recipe’s instructions (click blue link above). Set aside. Preheat oven to 350º.
In a medium saucepan, cover cauliflower with water and boil only until half tender. While it is cooking, heat oil over high heat in non-stick large skillet (I use a non-stick wok), add onion, carrot and saute until half-tender also. Lower heat to medium, add cream cheese and heat until melted. Lower heat to lowest setting and add the soup, cream, half the shredded Gouda, the pepper and chicken meat. Stir lightly to mix well. Drain water off cauliflower when half tender and add to the skillet mixture. Stir again. Add the raw, chopped kale (or green veggie of choice) and stir one last time. Sprinkle remaining Gouda over the top and then add the crumble topping evenly over the top of the casserole. Cover with foil and bake at 350ºfor 20 minutes. Remove foil and bake 20 minutes longer or until topping is golden brown.
NUTRITIONAL INFO: Makes 8 servings, each contains:
390 calories, 30.7 g fat, 8.73 g carbs, 2.55 g fiber, 6.18 g NET CARBS, 17 g protein, 539 mg sodium