Why recepie famous for?
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in the style of a pot pie.
Ingredients
21 ounces cauliflower, cut into florets with 1-inch stalks
½ cup shredded Cheddar cheese
1 egg, lightly beaten
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 ½ ounces bacon
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup chopped celery
7 ½ ounces chicken breast, cubed
⅓ cup frozen peas
2 ounces cremini mushrooms, sliced
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons cornstarch
1 ½ tablespoons water
½ cup shredded Cheddar cheese
Instructions
Step 1
Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
Step 2
Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
Step 3
Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
Step 4
Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
Step 5
Remove cauliflower from the oven and stir to mix and dry as it cools.
Step 6
Increase the oven to 400 degrees F (200 degrees C).
Step 7
Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
Step 8
Bake in the preheated oven until browned, about 25 minutes.
Step 9
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