Best 2 Cauliflower Rice Chicken Bake Recipe By Tasty Recipes

Welcome to the world of culinary delights, where we embark on a journey to discover the tantalizing flavors of "Cauliflower Rice Chicken Bake" as envisioned by the esteemed Tasty. This dish, a symphony of textures and tastes, is a testament to the versatility of cauliflower and the harmonious blend of flavors it creates when paired with succulent chicken. Get ready to delve into a culinary adventure that will leave your taste buds craving more, as we unveil the secrets behind this remarkable recipe.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY

Cauliflower Rice Chicken Bake Recipe by Tasty image

Here's what you need: cauliflower rice, broccoli floret, chicken, shredded mozzarella cheese, shredded cheddar cheese, garlic powder, onion powder, salt, fresh parsley

Provided by Kahnita Wilkerson

Categories Dinner

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 cups cauliflower rice
2 cups broccoli floret
2 cups chicken, cooked, cubed
½ cup shredded mozzarella cheese
1 cup shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste
fresh parsley, optional, to serve

Steps:

Preheat the oven to 400°F (200°C).
In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
Let cool for 5-10 minutes before serving.
Enjoy!

Nutrition Facts : Calories 194 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 21 grams, Sugar 2 grams

ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Orange Cauliflower

Fool your meaty friends with this delicious vegetarian spin on a takeout classic. Made with cauliflower, this orange "chicken" recipe will have you speechless. Bake right before serving for the best results.

Provided by Chris Rosa

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

nonstick cooking spray, for greasing
2 cups non dairy milk
2 cups all purpose flour
2 teaspoons kosher salt
1 cauliflower, cut into 1 1/2 inch ( 3 cm) florets
1 tablespoon canola oil
3 cloves garlic, minced
1 piece fresh ginger, minced
¼ teaspoon red pepper flakes
½ cup orange juice
½ cup brown sugar
¼ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon sesame oil
white rice, for serving
3 scallions, thinly sliced, for garnish

Steps:

Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
In a medium bowl, whisk together the non-dairy milk, flour, and salt.
One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
In a small bowl, stir together the cornstarch and cold water with a fork.
Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
Toss the hot cauliflower florets in the sauce until well coated.
Serve the cauliflower over rice and garnish with the scallions.
Enjoy!

Nutrition Facts : Calories 469 calories, Carbohydrate 90 grams, Fat 6 grams, Fiber 6 grams, Protein 12 grams, Sugar 23 grams

Tips:

For a crispy cauliflower rice crust, make sure to press it firmly into the baking dish and bake it for 15-20 minutes before adding the chicken and sauce.
To save time, you can use pre-riced cauliflower or grate it yourself using a food processor or box grater.
If you don't have almond flour, you can use another type of gluten-free flour, such as coconut flour or oat flour.
Feel free to add other vegetables to the dish, such as broccoli, zucchini, or bell peppers.
If you're using a store-bought sauce, be sure to check the label for added sugar and sodium. You can also make your own sauce using fresh tomatoes, garlic, and herbs.
Serve the cauliflower rice chicken bake with a side of roasted vegetables or a salad.

Conclusion:

Cauliflower rice chicken bake is a delicious and healthy one-pan meal that's perfect for busy weeknights. It's easy to make and can be customized to your liking. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy dinner, give this recipe a try.

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