This Chicken and Cauliflower Bake recipe is handy for a quick family dinner during the week.
- 450g cooked chicken, chopped
- 1 lt chicken stock
- 25g butter
- 25g flour
- 100mls of cream
- 1tsp curry powder
- Salt and pepper
- 1 small head of cauliflower, blanched
- 2 handfuls of grated cheddar cheese
- 50g butter
- 150g bread crumbs
Preheat your oven to 180ºC / 325ºF.
Heat your stock to boiling and simmer.
To make your roux melt the butter and add in your flour, combine and cook on a low heat for 1 minute.
Gradually add the stock until your sauce is thickened, pour in the cream and the curry powder and simmer for 3 minutes, taste and adjust the seasoning.
Arrange the chicken on the base of your dish and cover with the sauce.
Put the blanched cauliflower on top of the sauce and scatter over the cheese.
Put the 50g of butter into a sauce pan over a low heat, once melted add the breadcrumbs and stir through.
Scatter the breadcrumbs on top of the cauliflower and place in the oven for 25 minutes or until bubbling and golden.