Ingredients
Scale
- 1 head of cauliflower
- 2 tsp olive oil
- Salt and pepper
- Garlic powder
- 2 TBS butter
- 2 TBS all-purpose flour
- 1 1/2 cups 1% milk
- 1 cup sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 generous cups cooked chicken breast, shredded
Instructions
- Preheat oven to 425F.
- Remove leaves from cauliflower, rinse the head well, and cut into stems and florets, keeping the pieces pretty small.
- Spread cauliflower onto a baking sheet, drizzle on the olive oil, and use clean hands to stir until the cauliflower is coated in olive oil (you can add more if needed)
- Season with salt, pepper, and garlic powder. Roast for about 20 minutes, turning once halfway through. Remove from oven and set aside.
- Lower oven to 350F.
- In a skillet over medium-low heat, melt the butter then sprinkle on the flour and whisk to combine. Add the milk and continue heating and whisking until the mixture begins to thicken. Add half of the cheddar cheese and stir until fully melted. Remove from heat.
- In a casserole dish sprayed with cooking spray, add the chicken and cauliflower. Pour the cheese sauce over the top and stir to combine. Top with remaining cheddar cheese and the Parmesan. Bake for about 15-20 minutes or until cheese is melted and everything is heated through.
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 382
- Sugar: 6.5g
- Sodium: 676mg
- Fat: 22.1g
- Saturated Fat: 12.1g
- Carbohydrates: 11.7g
- Fiber: 1.8g
- Protein: 34.4g
- Cholesterol: 108mg
