Alright. I’m taking a little, tiny break from my slow cooker today. If you have kids who don’t like cauliflower, I’m here to win them over to the right side. This recipe is a WINNER! I know this because every.single.one. of my kids went back for seconds and I didn’t have leftovers. Yeah. That’s how I know.
I’ve been replacing potatoes with cauliflower for the past several years, and it’s been a good change. So probably the bacon isn’t that good for us—but once in a while—okay. Nevermind. I eat bacon whenever I can. #truestory
3 chicken breasts, cubed and cooked
2 head of cauliflower (I had a little leftover but 1 head would have been too little.)
1 tablespoon diced garlic, or to taste
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
bacon pieces (as much as you like) but I did about a cup or so. That’s because I was eating it as I went.
Preheat oven to 350 degrees
Cook cauliflower until tender. DO NOT OVERCOOK. I cook mine in very hot water for about 10 minutes. The trick here is to let the water drain off, so while you’re prepping the rest of the dish, set it in a colander to cool and drain.
While cauliflower is cooking, add cheeses, bacon and garlic to a big bowl.
Add cooked check to the bowl and mix well. Then, add the cooked cauliflower.
Dump it into a greased glass 9×13 casserole pan. If you don’t have a glass dish, don’t sweat it.
Cover with foil and cook for about 25 minutes. You want it nice and steamy.
I served ours with a delicious spinach salad. I chose to withhold bacon from the salad, but hey—do what you need to do! If your kids are like mine, they will love this and so will your husband. It’s a crowd-pleaser!