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Chicken Nacho Cauliflower Bake
Rachel Kim

Chicken Nacho Cauliflower Bake

This gives you the seasoned chicken, peppers and molten cheese of nachos without pretending cauliflower is a tortilla chip. Roast the cauliflower hard so it has browned edges. Add the crushed chips only after baking if you want the crunch.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs cauliflower cut into small florets
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 3 cups chopped cooked chicken
  • 1 red bell pepper chopped
  • 1 can 4 oz diced green chiles, drained
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cups thick red salsa
  • 2 cups shredded pepper Jack cheese
  • 2 cups tortilla chips coarsely crushed

Method
 

  1. Heat the oven to 425°F and toss the cauliflower with the olive oil and 1/2 teaspoon salt in a 9-by-13-inch dish.
  2. Roast the cauliflower until browned and nearly tender, 18 to 20 minutes.
  3. Reduce the oven to 375°F and fold in the cooked chicken, bell pepper, green chiles, chili powder, cumin, salsa and remaining salt.
  4. Top the mixture with pepper Jack and bake until bubbling, 12 to 15 minutes.
  5. Rest the casserole for 5 minutes so the sauce clings to the cauliflower.
  6. Scatter the crushed tortilla chips over individual servings immediately before eating.