Cauliflower Rice Chicken Bake Recipe By Tasty

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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

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

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

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