2tbsp (30 ml)avocado oil, coconut oil, or cooking fat of choice
2lbs (907g)boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
1mediumyellow onion (approx. 6 oz / 170g), peeled and diced
4clovesgarlic, peeled and minced
6cups (approx. 16 oz / 454g)broccoli florets
5cups (approx. 17.5 oz / 500g)cauliflower florets
1cup (240 ml)full-fat unsweetened coconut milk
1cup (240 ml)chicken stock, plus up to 1 extra cup (240 ml) if needed for consistency
2tspgarlic powder
2tspcurry powder
0.5tsp (1.2g)cayenne pepper (adjust to taste)
0.5tsp (1.2g)paprika
Salt and freshly ground black pepper, to taste
0.5cup (120 ml)water (for steaming broccoli)
Control the Sauce Consistency: When blending the cauliflower sauce, add the extra chicken stock slowly. You want a consistency similar to a thick alfredo or condensed soup so it coats the ingredients without making the casserole watery.
Rotisserie Hack: To save 10 minutes of prep time, you can use 4 cups of shredded rotisserie chicken instead of cooking raw chicken breast. Just skip step 2 and add the cooked chicken directly to the casserole dish.
Boost the Browning: If you want a crustier top without cheese, try sprinkling a mixture of almond flour and nutritional yeast on top before adding the paprika in step 11.
