Mexican Cauliflower Casserole
1 head cauliflower (with green stalk and leaves removed)
1/2 onion (chopped)
2 tablespoons garlic (minced)
3 tablespoons butter
1/2 cups chicken stock
1 cup regular salsa
Salt and Black Pepper (to taste)
2 pounds cooked chicken, shredded
2 tbsp. taco seasoning
1/2 cup regular salsa
2 cup grated cheddar cheese
Preheat oven to 350°
Using a food processor, run the cauliflower through a grater.
In a skillet, melt the butter and add the onion and garlic.
Stir-fry until onion is clear.
Add the grated cauliflower.
Spread out in the skillet and let sit (like you would do to hash browns) for a couple of minutes. Then flip, stir, and let sit again.
Do that several times until the cauliflower is slightly browned.
Add the chicken broth and 1 cup salsa and stir to mix.
Pour the cauliflower into the bottom of a rectangle casserole dish. In the same skillet, place the chicken, taco seasoning, and 1/2 cup salsa. Cook until just warmed.
Pour the chicken mixture over the cauliflower in the casserole dish.
Bake for 20 minutes. Sprinkle on the cheddar cheese and bake an additional 10 minutes and then serve.