Creamy garlic chicken cauliflower bake.
This is a low-carb recipe. As I explained in the old blog, in addition to being diabetic I have a very busy lifestyle so I don’t have a lot of time to spend in the kitchen. Nor do I have a lot of money to spend on eating out. However, I like good food. Balancing these issues is always a challenge. So I’m always looking for, or experimenting with, low carb recipes that I can prepare in bulk ahead of time. Usually I’ll make a batch of something over the weekend and eat it over the course of the week–something for breakfast and something else for supper (lunch, at work, is a different proposition).
For this one, I doubled the recipe and cooked two dishes simultaneously. With some sides, this gave me eight suppers. If I had to do it again, I’d probably increase the amount of garlic. What can I say? I love garlic.
- 2 lb chicken, boned and skinned (I use the bagged bagged frozen chicken from the grocery store, thawed)
- 1 lb cauliflower florets
- salt and pepper
- 1 Tbsp butter
- 1/2 cup chopped onion
- 2 tbsp finely minced garlic
- 1 cup heavy cream
- 2 tsp xantham gum powder
- 2 tbsp grated Parmesan cheese.
Preheat oven to 350 (F)
Spread the cauliflower in the bottom of a 2 qt casserole dish. Top with the chicken pieces. Place the casserole with the cauliflower and chicken into the oven for 30 min.
While the chicken and cauliflower are backing, melt the butter in a saucepan. Add the onion and garlic and cook, stirring frequently, until the onion turns transparent.
Add the heavy cream, and cook over medium heat, stirring occasionally until the cream comes to a simmer.
Reduce heat to low and whisk in the xantham gum.
Cook over low heat for a few minutes, stirring nearly constantly, until the cream mixture thickens. Set aside.
When the chicken and cauliflower have finished baking baking, remove from the oven, but do not turn the oven off.
Pour the cream mixture over the chicken. Use a large spoon or rubber spatula to spread the mixture over the chicken.
Sprinkle the Parmesan cheese over the top.
Return to the oven. Bake for an additional 15 minutes.
Serves about 4.