Ingredients

• 1 large head of cauliflower, cut into small florets (about 4 cups)
• 2 cups cubed chicken breast*
• ½ onion diced
• 4 heads garlic, crushed
• ½ cup salsa verde
• ½ teaspoon salt (to taste)
• ⅛ teaspoon ground black pepper
• 4 oz cream cheese
• 1 cup shredded sharp cheddar cheese
• ¼ cup sour cream
• 4 tablespoon chopped fresh cilantro (optional)

Instructions

• Preheat oven to 375˚F.
• Steam or slightly roast your cauliflower for 10-12 minutes or until fork tender.
• Start by browning your onions and garlic. Add cut chicken, seasoned with salt and pepper. Fry until fully cooked.
• Turn off heat and add the cream cheese, salsa verde, cheddar cheese, and sour cream. Mix. Add cauliflower and mix well.
• Pour into ovenproof casserole dish. Bake for 20 minutes until golden brown.
• Top with cilantro. Pair with fresh avocado or roasted sweet potato for more colors and flavors.

* Make with leftover chicken or a rotisserie chicken to speed things up.

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