Salsa Verde Chicken Tamale Casserole (Dairy, Gluten, Egg and Corn Free!)

I've made tamale casserole before, but I've taken the easy way out and used prepackaged cornbread mix. Since Tommy can't have eggs, wheat or corn, that means it was time for a little research. I found a recipe for Corn-Free "Cornbread" on Live Free, Gluten Free. We had to make a couple modifications, but it turned out great! 

Salsa Verde Chicken Tamale Casserole

2 lbs grilled chicken, diced
2 cups Creamy Cauliflower Sauce (see below)
2 cups salsa verde
1 recipe Corn Free Cornbread (see below, follow directions minus baking)

1. Preheat oven to 350.
2. Spray a 9x13 baking dish with nonstick spray.
3. Layer the chicken on the bottom of the dish, then the Creamy Cauliflower Sauce, and finally the salsa verde.
4. Spread the cornbread mix over the top.
5. Bake for 25 minutes or until the cornbread is cooked.

Corn Free Cornbread

2 Tbsp psyllium husks
4 Tbsp warm water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25 minutes or until a toothpick comes out clean.

Creamy Cauliflower Sauce

1 whole cauliflower, cut into florets
1 cup chicken or vegetable stock
4 cups water
1/2 Tbsp refined coconut oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

1. Combine cauliflower, stock and water in a medium pot. Boil until the cauliflower is soft.
2. Transfer cauliflower to a food processor. Add 1 cup cooking liquid and the remaining ingredients. Puree until smooth.