Cauliflower florets, cut into bite-size pieces
14 ounces / 400g
32 ounces / 1 kg
Shredded mozzarella cheese, divided
12 ounces / 340g
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Remove cauliflower stem. Place cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until the cauliflower is fork-tender.
Drain cauliflower and pat dry with a paper towel. Set aside.
Cut chicken breast into cubes, and sprinkle with onion powder, garlic powder, salt, and pepper.
In a skillet over medium-high heat, add your olive oil and the cubed chicken. Cook for approximately 10 minutes, or until chicken is cooked through. Set aside.
Preheat oven to 350 F/ 180C.
In a small pot, heat the alfredo sauce over medium-low heat. Once hot, add 3 ounces / 85g of mozzarella cheese to the sauce and stir until melted and the sauce is smooth.
Spray a casserole dish with non-stick spray then spread ½ cup of alfredo sauce on the bottom.
Next, add half of the cauliflower to the dish, creating a layer on the bottom. Top with half of the cooked chicken. Place the chicken between the cauliflower pieces to fill the dish.
Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.
Sprinkle 4.5 ounces / 130g of mozzarella on top.