Cauliflower Chicken Bake

I was talking to my friend Rosalee on the phone today... she wanted a recipe for a pasta dish.  I had a whole cauliflower and came up with this delicious concoction!!!!  This is a very large dish and will feed 12-15  people.  Great for a potluck, freezing 1/2... or enjoying leftovers for a couple of days!!!

4 Cups Half & Half 

3 Cups Sharp Cheddar Cheese, Shredded

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Fresh Cracked Pepper

1 Whole Cauliflower, Chopped

3 Cloves of Garlic, Minced

2 Chicken Breast, Poached, Shredded

8 Oz Fresh Mozzarella Cheese, Shredded

1/2-1 Cup Shredded Parmesan

In a medium sauce pan warm the half & half (do not let it boil) add the sharp cheddar, salt and pepper.  Whisk until the cheese melts and you end up with a smooth sauce.  Turn heat off, cover and set aside. 

Chop up the entire Cauliflower, place in a large bowl and set aside. 

Cook the pasta al dente... (to achieve this cook for about 2-3 minutes less than the recommended time) 

Drain and set aside. 

I poached 2 chicken breast (bone and skin) in about 6 cups of water , 1/2 onion, 1 Tablespoon Sea Salt,  1/2 Teaspoon Oregano, 1/2 Teaspoon Pepper.  You can poach them in plain salt water if you would like.  Cool and shred them. 

In a very large bowl combine the cauliflower, pasta, chicken, garlic and the cheese sauce. 

Generously spray a large casserole with Cooking Spray....

Put the ingredients in the casserole and pack down gently.

Shred the whole mozzarella ball and spread over the top...

Add the parmesan... 

Spray the inside of the foil... I do this so that the foil does not stick to the cheese... 

Cover the casserole and put in a preheated 375 oven.

Bake at 375 for 40 minutes... Leave covered and let rest for 10 minutes after you take out of the oven... 

This is so creamy and delicious... I hope your family enjoys it as much as mine did.