I love the creamy texture of the puree over the flavors of the kitchen. A Keto-friendly, delicious dinner choice that keeps you on track and will impress your guest. An all around win!
Cook the chicken in boiling water and shred it. Set aside.
Heat olive oil in a saucepan and sauté onion. Stir in shredded chicken and mix well. Season with salt and pepper to taste.
Cook the cauliflower in boiling water until soft.
Combine heavy cream and cauliflower in blender. Season with salt and pepper.
Place the chicken in a baking pan, cover with the cauliflower puree and sprinkle with parsley.
Bake in preheated oven (325F) until the top is browned (about 15 minutes).