Very delicious, low carb and gluten free. If you make the cauliflower rice ahead of time, it comes together quickly. Cauliflower stayed good in the fridge for 48 hours.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C).

  • Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.

  • Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.

  • Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

  • Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.

  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

Cook's Note:

You might need to blend cauliflower florets in batches.

Nutrition Facts

367 calories; 22.6 g total fat; 131 mg cholesterol; 2147 mg sodium. 13.5 g carbohydrates; 28.7 g protein; Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this as a side for my chicken, and it turned out great. Making it again tonight because I used too spicy of a pepper jack cheese the first time. Read More
Rating: 5 stars
HH is lactose intolerant so the cheese presented a challenge. I had to substitute lactose free milk for the cream and used only a small amount of aged Parmesan instead of the cheeses. I also used fresh broccoli - I parboiled it in the water that I used to poach the chicken. I bought Trader Joe's bag of riced cauliflower and stir fried it in a little olive oil before I stir fried the onion and celery (and fresh garlic - subbed for the powdered garlic) So really very close to the original recipe except much less cheese. They loved it and recent college grad son took most of the leftovers home - he was enchanted. XXOO from us and thanks for the great recipe. BTW this made enough for 8 hungry people. Read More
Rating: 4 stars
I had some broccoli and cauliflower florets from a veggie tray that I needed to use and found this recipe. I liked the fact that it was "low carb" and would allow me to use up a large quantity veggies. I used my food processor to make the cauliflower "rice" instead of a blender with water. I also did not boil it as recommended in the instructions. I had fresh chicken breasts that I cut into cubes and cooked it in a skillet with olive oil and chopped onion. I added some garlic salt and pepper. When the chicken was cooked I placed the mixture in a casserole dish. Since I was using fresh broccoli I par boiled it just until bright green (about 3 - 4) minutes drained it and added it to the chicken and onion mixture in the casserole dish. I decided to make a basic white sauce in the same skillet that the chicken had been sauteed in (1/4 cup butter 1/4 cup flour salt pepper and about 1 3/4 cup milk). I stirred in the cauliflower rice while the sauce was thickening. After the sauce thickened I added about 1 cup of grated cheddar cheese. The sauce was then added to the casserole dish and stirred until combined. I topped it all with about 1/2 cup of freshly grated parmesan cheese. This was baked at 375 for about 45-50 mins until bubbly and a little browned on the top. It was very tasty! Read More