Paleo Chipotle Chicken Cauliflower Bake
Get ready to transform your dinner routine with this bold and flavorful Paleo Chipotle Chicken Cauliflower Bake! This wholesome, one-dish meal combines tender cauliflower florets, shredded chicken, and a creamy, smoky chipotle sauce made with coconut cream and a zesty blend of spices like paprika and cumin. The dish is topped off with a golden-brown finish in the oven and a garnish of fresh cilantro for an herby kick. Whether you're following a paleo diet or simply craving a healthy, gluten-free casserole packed with spiced, smoky goodness, this recipe is an instant crowd-pleaser. Perfect for meal prep or a cozy dinner, serve it with lime wedges for a tangy burst of flavor!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 cups Cooked chicken breast, shredded
- 1 cup Coconut cream
- 2 pieces Chipotle peppers in adobo sauce
- 2 cloves Garlic cloves, minced
- 1 medium Onion, diced
- 2 tablespoons Olive oil
- 3 tablespoons Nutritional yeast
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Wash and chop the cauliflower into small florets. Steam or boil the cauliflower for 5-7 minutes until just tender, then drain and set aside.
In a blender or food processor, combine the coconut cream, chipotle peppers in adobo sauce, minced garlic, nutritional yeast, paprika, ground cumin, sea salt, and black pepper. Blend until smooth and creamy.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the shredded cooked chicken to the skillet and stir to combine with the onions. Cook for 2 more minutes, then remove from heat.
In a large mixing bowl, combine the steamed cauliflower, chicken mixture, and chipotle cream sauce. Mix well so everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly browned and bubbly.
Remove the bake from the oven and let it cool for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired. Enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 148.4 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
