Ingredients:

  • 1½ lb boneless skinless chicken thighs, cubed
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 600 g cauliflower, cut into small florets
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 tbsp melted butter
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Steam or boil the cauliflower florets for 8–10 minutes until tender; drain thoroughly.
  3. Transfer hot cauliflower to a food processor and blend with softened cream cheese, heavy cream, and minced garlic until velvety; stir in the shredded mozzarella until melted.
  4. Toss the cubed chicken with smoked paprika, garlic powder, salt, and black pepper.
  5. Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5–7 minutes until the exterior is mahogany-colored.
  6. Spread the creamy cauliflower mixture evenly across the bottom of a 9x13 inch baking dish and arrange the seared chicken on top, pressing slightly into the puree.
  7. Mix grated Parmesan, melted butter, and dried parsley in a small bowl, then sprinkle evenly over the chicken.
  8. Bake at 400°F (200°C) for 15–20 minutes until the cheese is bubbling and the chicken reaches a safe internal temperature of 165°F (74°C).