Issue Date: May, 2011
Serves: Serves 4 to 6
Courtesy of: Courtesy of Jyl Benson, Editor-in-Chief of Louisiana Cookin’
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Scatter broccoli florets evenly over bottom of dish. Scatter chicken over broccoli. Set aside.
Heat Cauliflower PurÃ©e in a saucepan set over medium heat. Add milk or cream to thin to spreading consistency, if too thick. Season with Creole seasoning. Pour purÃ©e evenly over chicken and broccoli.
Scatter the shredded cheese evenly over casserole. Scatter breadcrumbs evenly over cheese. Bake until browned and bubbling, about 30 minutes.
Add cauliflower to a large pot, preferably a Dutch oven, and add enough water to cover. Set over high heat and bring to a boil. Cook until cauliflower is fork-tender, about 12 minutes. Drain thoroughly. Return cauliflower to pot. Add butter and blend. Add half the milk or cream and blend. PurÃ©e with an immersion blender or in a traditional blender. Add more milk or cream, blending constantly, until desired texture is reached. Season with salt and pepper.