Chicken cauliflower casserole

This chicken cauliflower bake is creamy, hearty, and packed with flavor—without being weighed down by a heavy cream sauce. Cannellini beans and roasted cauliflower give it a light, velvety texture, while a shortcut spinach artichoke dip adds instant savory richness.

It’s cozy enough for cooler evenings yet light enough to enjoy any time of year—a simple one-pan dinner that’s nourishing, flavorful, and perfect for busy weeknights.

A note from ChihYu

This casserole might look a little different from my usual I Heart Umami dishes, but it still fits right in. September always makes me think of the back-to-school season—easy, healthy meals that can handle busy weeknights.

The idea also comes from my winters in Spain. Living there, I fell in love with the Mediterranean way of eating, especially beans and chickpeas. They add creaminess, protein, and make a dish more filling without being heavy. That little influence shows up here, paired with cauliflower, spinach, and a simple shortcut from Trader Joe’s—making this casserole comforting, flavorful, and very much in line with my umami-loving style.

Main Ingredient Notes

• Cannellini beans – These beans are mild, creamy, and make the casserole more filling without feeling heavy. They also release a little starch when baked, which helps the dish stay creamy instead of watery. Red beans or kidney beans can be used, but they’re firmer and have a stronger taste, so the texture won’t be as creamy.
• Chicken meatballs or sausage – This is another shortcut that keeps the prep simple. Use your favorite cooked chicken meatballs, sausage, or even diced leftover chicken.
• Cauliflower florets – Fresh florets roast beautifully with olive oil, giving them golden, slightly crisp edges. This adds flavor and prevents sogginess. If you want to use frozen cauliflower, I recommend either giving them a quick roast with some olive oil, or using my air fryer frozen cauliflower method before adding them into the casserole dish to bake.
• Cherry tomatoes – These burst open in the oven, adding natural sweetness and juiciness to balance the creaminess from the beans and dip. You can leave them whole or halve larger ones.

• Spinach artichoke dip – This Trader Joe’s shortcut is what makes the dish so easy and flavorful. It gives instant creaminess without needing to make a sauce from scratch. If you’re dairy-free, you can swap in Gotham Greens’ version (or any similar dairy-free version) and it works beautifully.

How to make chicken cauliflower casserole

1. Drain the beans but keep their starchiness
   Drain the beans in a colander but don’t rinse them. That starchy coating helps the casserole stay creamy and hold together. Transfer the beans into a 7 x 10-inch (18 x 25 cm) baking dish.
2. Layer in the protein for a hearty base
   Add the chicken meatballs, sausage, or diced cooked chicken. Push the beans and chicken toward the upper half of the baking dish. This makes room for the veggies so everything cooks evenly instead of piling too deep.
3. Add the cauliflower and tomatoes where they can roast
   Scatter in the cauliflower florets and cherry tomatoes. If any florets are extra large, cut them down so they roast at the same rate. Pay attention to the recipe quantity here—I only use 10 ounces of cauliflower so the dish fits well in a 7 x 10-inch dish without overcrowding. If you double the recipe, switch to a bigger casserole so the veggies roast instead of steaming.
4. Season generously to boost flavor
   Add the grated garlic, then drizzle the cauliflower and tomatoes with olive oil. Olive oil helps the veggies roast and gives flavor. Sprinkle lightly with salt and pepper, but keep in mind the protein may already be salty.
5. Let the dip do the heavy lifting
   Place the spinach artichoke dip right on top in the center. As it bakes, it melts into the beans and veggies, bringing all the creamy, savory flavor without needing a separate sauce.
6. Bake until golden and bubbling
   Bake at 400°F for 20–30 minutes, checking at the 20-minute mark. Ovens vary, so look for bubbling edges and lightly browned tops. That’s when you know it’s ready to pull.
7. Add spinach while the casserole is still hot
   When the dish comes out, add the spinach right away. The heat will wilt it perfectly without overcooking.
8. Mix gently so the flavors come together
   Use a wooden spoon to stir everything together gently so the creamy base blends with the beans, chicken, and veggies. Every bite should feel balanced and flavorful.
9. Finish with parmesan and a taste check
   Sprinkle parmesan on top if you’d like, then taste before adding extra salt and pepper. The saltiness really depends on the meatballs or sausage you used.

What to serve it with

This chicken cauliflower bake is hearty and creamy, so I like to balance it with fresh vegetables or something crispy on the side for extra texture. Here are a few ideas to round out the meal.

• Vegetable sides: Try it with garlic butter broccoli, steakhouse mushrooms, roasted bok choy, or a simple chopped kale salad for something fresh and green.
• Crispy sides or toppings: Add contrast with crispy rice, crispy eggplant bites, oven roasted crispy potatoes, or my air fried oyster mushrooms.

Try these gluten-free casserole dishes next!

If you loved this cauliflower chicken casserole, you might also enjoy my low carb cauliflower gratin, a Thai curry-inspired chicken thighs and leeks casserole, or this Japanese style creamed napa cabbage casserole.