Our is a busy household with kids coming home from school, heading off to after-school activities, juggling work, walking the dog and more, so I’m always on the lookout for recipes for family dinner that are not only delicious but also don’t take too long. This chicken and cauliflower bake is ready in under 30 minutes which makes it a real winner!
Chicken and Cauliflower Bake Recipe
I was never a huge fan of cauliflower until I tried it roasted and the flavour amazed me. So now cauliflower is on our regular shopping list and we try different recipes out. This bake is a good one to use up leftovers from Sunday dinner as well.
This recipe serves 4.
Ingredients:
- 450g cooked chicken, chopped
- 1 litre 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
Method:
- 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.
I serve this with either green peas, green beans or a green salad on the side.
About the Author: Jill Holtz
Jill is one of the co-founders of Mykidstime and a mum of 2 girls
