"Pesto to Perfection: The Chicken with Cauliflower unique combo"

NUTRITION INFORMATION PER SERVING
Calories: 433 | Fat: 37.8g | Total Carbs: 11.5g | Net Carbs: 6.9g | Fiber: 4.6g | Sugar: 4g | Protein: 17.6g

INGREDIENTS
1 head Cauliflower (cut into florets)
1 tbsp Olive oil
1 lb Shredded chicken (cooked)*
3/4 cup Basil pesto
1/4 cup Heavy cream (or coconut cream)
1 cup Mozzarella cheese (shredded, divided)
Sea salt
Black pepper
Fresh basil (cut into ribbons for garnish - optional)
INSTRUCTIONS
Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a casserole dish
Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
Reduce oven temperature to 350 degrees F (177 degrees C).
Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.