When I recently went through my big freezer, I realized I have a lot of riced cauliflower in there. A LOT. I have six bags of plain riced cauliflower, four bags of riced cauliflower stuffing, and two bags of rice cauliflower stir fry--all from Trader Joe's. I can't even remember why I originally bought it. So, the question became: WTF am I going to with with all this damn cauliflower?
I got an email from The Kitchn recently, which contained a group of five-ingredient casseroles. As I looked through I noticed one, BBQ Chicken Casserole, that called for a bag of plain riced cauliflower. Also: shredded chicken breast, onion, eggs, salt, pepper and BBQ sauce. Since I had two rotisserie chicken breasts in the freezer from a few weeks ago, I figured this would be a good recipe.
The verdict? This was so easy and came out great. How did it taste? Like BBQ chicken. You can't taste the cauliflower at all. Even my husband, who doesn't eat cauliflower, liked it. I made a couple modifications to it: I used store-bought BBQ sauce and used two cups rather than two and a half, used a 12 oz bag of riced cauliflower rather that 16 oz (that's what I had on-hand and didn't want to open another bag), and added about two cups of shredded Mexican cheese to it.
Assuming you're a weight loss surgery post-op and divide the casserole into 12 servings, one serving is about 240 calories, 9g fat, 26g carbs, and 15g protein. If you want to leave the cheese off, which is how the recipe was written, you'll save yourself 75 calories per serving.
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