Keto Chicken and Cauliflower Rice Casserole

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

This Keto Casserole Recipe Is Pure Comfort Food

5 ounces goat cheese

½ cup shredded Gouda cheese, plus 1 cup for casserole topping

1 ½ cups Italian blend shredded cheese

¾ cup high quality grated parmesan cheese

½ cup sour cream

2 cups heavy cream

3 eggs

1 tablespoon herbes de Provence

1 teaspoon granulated garlic

1 lemon, zested and juiced

1 ½ tablespoon kosher salt

freshly ground black pepper

16 ounces cauliflower rice

5 tablespoons neutral oil, divided

12 ounces button or cremini mushrooms, quartered

2 cups diced zucchini (about 2 small zucchini)

2 cups loosely packed shredded lacinato kale (about 1 small bunch)

1 ½ cups sliced sweet onion (about 1 large onion) or sliced leek

1 pound chicken breast, diced into small chunks

basil or other fine herbs, to garnish (optional)

Note: Ingredients may have been altered from the original.

Directions at brit.co

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