This may not look like much, but it is definitely a recipe worth trying. 


This was an amazingly tasty casserole and super served with large slices of delicious avocado and a large dollop of sour cream.  I buy the curry powder that comes in a large spice container at Price Smart, more or less the equivalent of Costco in America and Canada.  It is a mild curry powder and it tastes so good in this casserole.  I was very familiar with curry and rice dishes growing up in South Africa.  I realize many Americans are not that familiar with curry dishes, but this is so easy and I know most people will love it.  The cauliflower rice is not overwhelming in this dish at all, but it would not be the same without it.

4 cups finely chopped, cooked chicken (1 L)
  (rotisserie chicken works well)
2 tbsp bacon fat, divided (30 mL)
3/4 cup chopped onion (375 mL)
4 cups cauliflower “rice” * (1 L)
  (1 medium head of cauliflower)
2/3 cup chicken stock (150 mL)
2 tbsp mild curry powder (30 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
8 oz regular cream cheese, softened (250 g)
1/3 cup chicken stock (75 mL)
1/4 cup sour cream (60 mL)
Dried parsley for garnish
Sour cream (optional)

Preheat the oven to 375°F (190°C).

In large bowl, place chopped chicken.

In large nonstick frying pan, in 1 tbsp (15 mL) bacon fat, over medium heat, cook onion until turning brown in spots.  Add remaining bacon fat and allow it to melt.  Add cauliflower rice and 2/3 cup (150 mL) chicken stock, curry powder, salt and black pepper.  Cook over medium low heat, covered, until most of the liquid is absorbed and the cauliflower is quite tender.  Add to chicken in bowl.

In food processor, process cream cheese, chicken stock and sour cream until smooth.  Stir into chicken mixture and turn out into a 9 x 13-inch (23 x 33 cm) baking dish.  Spread mixture evenly.  Bake 20 to 25 minutes until hot.  Sprinkle with dried parsley and serve with generous slices of avocado and a dollop of sour cream, if desired.

Helpful Hint:  * To make cauliflower “rice” I use a food processor with the metal blade in place and chop the cauliflower pieces really small like rice.

Yield:  8 servings
1 serving
276.1 calories
26 g protein
16.1 g fat
1.5 g fiber
5.2 g net carbs

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