Paleo Chipotle Chicken Cauliflower Bake

• large head cauliflower↗1
• garlic cloves↗3
• red bell pepper, chopped↗1
• green onion, chopped↗1 cup
• chili powder↗1 teaspoon
• dried chipotle powder↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• salt, to taste↗
• chicken breasts, grilled and chopped↗2
• slices bacon, cooked and crumbled↗6
• cherry tomatoes, chopped↗1 cup
• fresh cilantro, chopped↗3 tablespoons
• olive oil or 1 tablespoon bacon fat↗1 tablespoon

Step-by-step instructions

1. 1

   Cut cauliflower into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven’t already.).

2. 2

   Preheat oven to 375 degree F.

3. 3

   Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.

4. 4

   Cut cauliflower into ¾ inch chunks and place in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.

5. 5

   Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.

6. 6

   Serve.