Loaded Cauliflower & chicken casserole

1 1/2 lb Rotisserie chicken (skin removed and shredded)
3 c. Cauliflower cut in into florets
1/3 c olive oil
1 1/2 tsp salt
1 Tbsp pepper
1 Tbsp paprika
1 Tbsp garlic powder
6 Tbsp hot sauce
6 oz. crumbled turkey
2 c. Shredded reduced fat cheddar cheese
Ranch dressing (Optional)

1. Preheat oven to 400 degrees F
2. In a large bowl mix together olive oil, salt, pepper, paprika, garlic powder, and hot
sauce. Add Cauliflower to bowl and stir to coat. Put Cauliflower mix into 9 x13 inch
greased casserole dish, leaving behind liquid mixture.. Bake 30-35 minutes.
Stirring every 10 minutes until cauliflower is tender and starting to turn brown.
3. While cauliflower is cooking, add the chicken to the bowl with the leftover liquid
mixture, stir to coat. Once cauliflower is fully cooked, remove from oven, and top
with marinated chicken, sprinkling cheese and bacon on top of this. Return pan to
the oven and bake for 15 minutes or until pan begins to bubble. Drizzle with ranch
dressing if desired.

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