Recipe Facts
Morrocan Casserole
Servings: 10
Prep Time 10-15 min
Cooking Time 10-20 min
Nutrition Facts per serving
Calories 144
Total Fat 3.8g
Total Carbs 5.3g
Dietary Fiber 1.7g
Protein 21.6g

I add more seasoning, fresh chopped tomatoes and Kalmata olives (chopped or halved) and only use organic boneless breasts. You can use a box grater for the cauliflower.

Denise's Recipe of the Week.


  • 1 head cauliflower
  • 2-3 pounds of chicken
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 tablespoons ginger root, finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 3 carrots, peeled and sliced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
  • 1 red pepper, cut into thin strips
  • 28-ounce can of diced tomatoes (do not drain)
  • 1/2 cup minced parsley or cilantro
  • 2 tsp salt
  • 1 lemon


  1. Preheat oven to 375.
Riced cauliflower

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. 

Spread the grated cauliflower out in a 9×13 rectangular baking pan.

  1. Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.