Some notes: The Salsa Verde I used was mild, and I felt the flavor got lost in the casserole. When I make again, I will use a spicier Salsa to try and bring out the flavor more. I cut this kind of like a pizza when done, and took in scoops for lunch at work over the next week. The casserole held up very well in the fridge and tasted great reheated.
20 oz frozen cauliflower florets (about 4 cups)
4 oz cream cheese, softened
2 cups cooked chicken, shredded (I used rotisserie chicken breast from deli)
½ cup Salsa Verde
½ tsp kosher salt
⅛ tsp ground black pepper
1 cup shredded sharp cheddar cheese
¼ cup sour cream
1 Tbsp chopped fresh cilantro (optional)
Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender. Add the cream cheese and microwave for another 30 seconds. Stir.
Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Stir.
Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes. OR you could microwave on high for 10 minutes.
Approx nutrition info per serving: 311 calories, 18g fat, 4g net carbs, 33g protein (This would depend highly on the salsa used. Read labels carefully)