Keto Chicken and Cauliflower Casserole
A creamy, craveable keto casserole made with cauliflower florets, vegan chicken, and plant-based cheese. It’s low-carb comfort food, minus the guilt trip.
Ingredients
- 2 cups cauliflower florets steamed until soft but not mushy
- 1½ cups vegan chicken strips
- 1 cup unsweetened almond milk
- ½ cup soaked raw cashews
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ cup vegan cheese shreds because duh
- Chopped parsley for flair optional but very aesthetic
Instructions
- Preheat oven to 375°F and grease your casserole dish like it’s your ex’s DMs — slippery and nonstick.
- Heat oil in a pan and sauté vegan chicken for 4–5 minutes until golden and moody.
- In a blender, combine almond milk, cashews, onion powder, garlic, lemon juice, nutritional yeast, paprika, salt, and pepper. Blend until smooth.
- In a bowl, mix steamed cauliflower, cooked vegan chicken, and the dreamy ranch-style sauce.
- Pour the mixture into your baking dish, top with vegan cheese, and bake uncovered for 25 minutes.
- Remove from the oven, let it cool slightly (you’re not a savage), and top with parsley.
- Serve hot and act like you slaved over it for hours.
- Store leftovers — if there are any — in the fridge for up to 3 days.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 30%
- Vitamin A: 20%
- Calcium: 18%
- Iron: 15%
- Magnesium: 10%
💡 Tips to Enhance Flavor
- Add a pinch of chili flakes for that spicy edge your dating life is missing.
- Use coconut milk for a richer, creamier base.
- Add chopped spinach or kale to sneak in extra nutrients (your body will thank you).
- Crumble vegan crackers or almond flour breadcrumbs on top for that crunchy chef’s kiss moment.
- Finish with a drizzle of truffle oil if you’re feeling extra.