YOUR SOLIN GENERATED RECIPE
Creamy Baked Cauliflower Mac with Chicken and Crispy Topping
A comforting, creamy baked dish featuring tender chicken, subtle cauliflower 'pasta', and a crunchy almond flour topping. This dish combines savory flavors with a touch of creaminess, making it a hearty yet light option for any meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1/2 cup Low-Fat Milk
1/4 cup Shredded Low-Fat Cheddar Cheese
2 tbsp Greek Yogurt
1/4 cup Almond Flour
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Steam or boil the cauliflower until very tender, about 5-7 minutes. Drain and mash it slightly to create a creamy base.
In a small bowl, whisk together the low-fat milk, Greek yogurt, garlic powder, salt, and pepper.
Slice or cube the chicken breast into bite-sized pieces and season with a little salt and pepper.
In a baking dish, combine the mashed cauliflower, chicken pieces, and milk mixture. Stir to incorporate evenly.
Sprinkle the shredded low-fat cheddar cheese on top of the mixture.
Mix the almond flour with a pinch of garlic powder and a tiny drizzle of olive oil (optional) to form the crispy topping; then sprinkle it evenly over the dish.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the topping is golden and crispy.
Remove from the oven, let cool slightly, and serve warm.