Chipotle Chicken Cauliflower Bake

Not my own creation as usual, but another find from Pinterest (the website is maoomba.com) .  This was a bit too spicy for my girls, so if you have kids in the house, you may want to tone down the seasonings a bit, but I loved it!

• 1 large head of cauliflower
• 3 cloves of garlic
• 1 red bell pepper, chopped
• 1 cup green onions, chopped
• 1 tsp chile powder
• 1 tsp chipotle powder
• 1/2 tsp ground cumin
• Salt, to taste
• 2 chicken breasts, grilled and chopped
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh cilantro, chopped
• Olive oil or bacon fat for sautéing

Instructions

1. Cut cauliflower into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven’t already.)
2. Preheat oven to 375 degree F.
3. Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.
4. Cut cauliflower into ¾ inch chunks and place in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.
5. Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.