Here's a step-by-step guide on how to make it:
Ingredients:
1 medium-sized cauliflower, cut into florets
2 boneless, skinless chicken breasts, cooked and shredded
1 cup basil pesto
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs (optional)
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until they are slightly tender. Drain and set aside.
In a large mixing bowl, combine the cooked cauliflower, shredded chicken, and basil pesto. Mix well until the cauliflower and chicken are evenly coated with the pesto.
Season with salt and pepper to taste. Remember that the pesto already contains some salt, so adjust accordingly.
Transfer the cauliflower and chicken mixture to the greased casserole dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
If desired, sprinkle the bread crumbs over the cheese. This step is optional but can add a nice crunchy texture to the casserole.
Place the casserole dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving.
Serve the cauliflower casserole with pesto and chicken as a main dish or as a side. It pairs well with a fresh green salad or steamed vegetables.
Enjoy your homemade cauliflower casserole with pesto and chicken!
Video Link: https://youtu.be/rPdAs7ZbuIs
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