Cheesy Chicken & Cauliflower Pie (serves 4)
1 large head of cauliflower, cleaned and cut into flowerets
1 pound lean ground chicken
1 large onion, finely chopped (or onion powder to taste)
1 clove garlic (or garlic powder to taste)
½ cup reduced fat cheddar cheese (or the cheese of your liking)
2 Tbsp 4C grated Romano or Parmesan cheese
2 Tbsp Smart Balance Light Spread with flax seed (or your favorite version)
¼ cup I Can't Believe It's Not Butter Spray
Salt and pepper to taste
Mix ground chicken, 1 Tbsp Romano or Parmesan cheese, garlic, onion, salt and pepper (to taste) in a mixing bowl as if you're making a meat loaf. Add any other ingredients to your liking but NO TOMATO SAUCE please. No eggs are necessary since chicken has a softer consistency than ground beef.
Press the chicken mixture into a 9" x 9" buttered pan (or use non-stick baking spray) to cover the bottom of the pan. This becomes your pie crust. Bake at 350ºF for 30 minutes.
While chicken shell is baking, cook cauliflower in water. I add garlic powder and onion powder for added to the cauliflower during cooking. Cook until fork tender. When done, drain really well. Mash with a electric beaters until smooth. Add salt and pepper to taste, Smart Balance, Butter Spray and Romano or Parmesan cheese. Be careful not to make the cauliflower too thin or runny. It does not thicken after sitting like potatoes do. Set aside.
After 30 minutes, remove chicken pie shell from the oven. Carefully drain any liquid that may have leached from the meat. Wipe any liquid from the outside of the baking dish. Spread cheddar cheese evenly across the meat. Spoon mashed cauliflower into the chicken pie shell. Return to the oven for 15-20 minutes until the cauliflower gets slightly browned on the top.
Serve with a side salad or a colorful root vegetable like brussels sprouts or winter squash.