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Step 1: Prepare the Ingredients
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- Preheat the oven: Preheat your oven to 180°C (350°F).
- Chop the cauliflower: Remove the leaves and stem from the cauliflower and cut it into small florets.
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for about 5-7 minutes until tender but still firm. Drain and set aside.
Step 2: Cook the Chicken
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- Prepare the chicken: While the cauliflower is cooking, heat a skillet over medium heat with a splash of olive oil.
- Sauté the onion: Chop the onion finely and add it to the skillet. Cook for 3-4 minutes until translucent.
- Cook the chicken: Cut the chicken breast into small cubes and add it to the skillet. Season with salt and black pepper. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Step 3: Combine the Filling
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- Mix the eggs: In a large mixing bowl, crack the 3 eggs and beat them lightly.
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- Add sour cream: Stir in the sour cream until well combined.
- Combine ingredients: Add the cooked cauliflower and chicken mixture to the bowl, along with the shredded mozzarella. Mix gently until everything is well coated.
- Prepare the tomatoes: Chop the tomatoes into small pieces and fold them into the mixture.
Step 4: Assemble the Casserole
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- Prepare the baking dish: Lightly grease a baking dish with cooking spray or a little olive oil.
- Layer the mixture: Pour the cauliflower and chicken mixture into the prepared baking dish, spreading it evenly.
- Add toppings: Sprinkle the grated Parmesan cheese over the top for an extra cheesy flavor.
Step 5: Bake the Casserole
- Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbling.
- Serve: Once done, remove the casserole from the oven and let it sit for a few minutes before serving.
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