1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until fork tender.

2. Drain the cauliflower and pat dry with a paper towel. Set aside.

3. Cut the chicken breast into 1-inch cubes and season with onion powder, garlic powder, salt, and pepper.

4. In a skillet over medium-high heat, add olive oil and cook the chicken for about 10 minutes or until cooked through. Set aside.

5. Preheat oven to 350°F.

6. In a small pot, heat the keto Alfredo sauce over medium-low heat. Add 3 ounces of mozzarella cheese and stir until melted and smooth.

7. Spray a 13×9 inch casserole dish with non-stick spray and spread ½ cup of Alfredo sauce on the bottom.

8. Layer half of the cauliflower in the dish.

9. Top with half of the cooked chicken, filling in the spaces between cauliflower.

10. Pour ¾ cup of Alfredo sauce over the cauliflower and chicken.

11. Sprinkle 4.5 ounces of mozzarella over the top.

12. Repeat layering with remaining cauliflower and chicken, followed by the rest of the Alfredo sauce, and top with remaining mozzarella cheese.

13. Bake for 30 minutes or until casserole is heated through and cheese is melted.