First, start by dicing the chicken breasts into very small cubes. Season with salt, ground black pepper and granulated garlic.
Chop and mince the garlic cloves.
In a pan over medium low heat, add the cream cheese and ranch dressing. Stir until the cream cheese has melted and has a smooth consistency. Once finished, add in the minced garlic cloves and set aside for now.
Chop the bacon and cook over medium high heat until crispy. Drain the fat and set aside.
Rinse fresh cauliflower florets and chop into smaller pieces.
Grease a 9x13 baking dish.
Preheat the oven to 375 degrees F.
Add the cauliflower, chicken and ranch sauce to the baking dish. Stir to combine.
Top with shredded cheddar and mozzarella cheese.
Top the chicken bacon ranch casserole with chopped bacon.
Cover with aluminum foil and bake in a preheated 375 degree F oven for 40-45 minutes or until the chicken is completely cooked through. Uncover for the last 2-3 minutes and broil if desired.
Remove from the oven and let the casserole sit for about 8-10 minutes before serving.
Serve your delicious keto chicken bacon ranch casserole with cauliflower and enjoy!