I love a good one-dish meal that is comforting – especially in the fall. What I love about this dish is how light it is. Many times, casseroles are heavy, loaded with fats and carbs and just fairly unhealthy. This recipe is gluten-free, dairy-free with a vegan option and very low-carb. I took the traditional broccoli-rice casserole and gave it a little twist with the honey mustard. It presents a sweet, yet tangy flavor to this great dish. Makes 6 servings
1 large head of cauliflower, riced
1 large head of broccoli, chopped
1 cup shredded chicken, cooked (optional – *see variation below)
1 tsp black pepper
1 tsp sea salt
1/2 tsp ginger
1/2 tsp parsley
1/2 cup honey mustard dressing
2 cup shredded dairy-free cheese
In a casserole pan, combine cauliflower, broccoli, chicken, pepper, salt, ginger, parsley, dressing and 1 cup shredded cheese.
Stir until well combined and top with remaining cheese.
Bake at 350F for about 45 minutes or until mixture is starting to brown.