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• 1.5 lbs cauliflower florets
• 2 tbsp olive oil
• 2 chicken breasts, cut into bite-sized pieces
• to taste salt
• to taste black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 oz shredded cheddar cheese
• 1 heaping cup cottage cheese (or ricotta)
• 2 eggs
• to taste Frank's RedHot sauce
• 1 tbsp tomato paste
• 0.5 tsp smoked paprika
• 1 tsp honey
• 0.5 large lime lime juice
• 15 oz cooked beans (such as black beans)
• 1 cup corn
• 10 oz cherry tomatoes
• 5 oz Colby Jack or mixed shredded cheese
• 1 hot pepper (such as jalapeno), sliced
• 1 handful fresh cilantro, minced
• to taste chili flakes
• avocado, sliced (for serving)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and sear for about 5 minutes until browned and charred. Season lightly with salt and pepper, then remove and set aside.

3. 3

   Pat the bite-sized chicken pieces dry with paper towels. Season with salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, tossing to coat evenly.

4. 4

   Add another tablespoon of olive oil to the same skillet. Add the chicken in a single layer and cook until golden brown on all sides and cooked through, about 6 to 7 minutes, flipping halfway. Remove from skillet and set aside.

5. 5

   In a mini food processor or blender, combine the cottage cheese, eggs, Frank's RedHot sauce, tomato paste, smoked paprika, honey, and fresh lime juice. Pulse until completely smooth and silky.

6. 6

   In a large bowl or the skillet, combine the seared cauliflower, cooked chicken, cooked beans, corn, cherry tomatoes, shredded cheddar cheese, and the prepared creamy sauce. Stir well to combine thoroughly.

7. 7

   Transfer the mixture into a 9x13-inch baking dish, spreading it out evenly and pressing down gently to compact.

8. 8

   Top with the shredded Colby Jack cheese and sliced hot pepper.

9. 9

   Bake uncovered at 375°F (190°C) for 35 minutes until hot and bubbly with melted cheese.

10. 10

    Garnish with chili flakes and fresh chopped cilantro. Serve warm with sliced avocado if desired.