📋 Baked Chicken and Cauliflower

This baked chicken and cauliflower recipe is an easy weeknight family dinner that can serve up to 6 in under an hour. Great served with a green salad.

Course Dinner

Cuisine International

Prep Time 10

Cook Time 45

Servings

Calories 213kcal

Author Neil

Equipment

Ingredients

1 large cauliflower head cut into florets
1 tablespoon olive oil
1 small onion diced
500 g skinless boneless chicken breast cubed
3 cloves garlic crushed
Salt and freshly ground black pepper
300 ml skimmed milk
2 tablespoon flour
1 teaspoon Dijon mustard
100 g low fat grated cheddar cheese

Metric - US Customary

Instructions

Pre-heat oven to 180C Fan
Bring a large saucepan of water to the boil, add the cauliflower florets, and cook for 5 minutes until soft. Then drain.
Whilst the cauliflower is cooking, heat the olive oil in a large pot and sauté the onion and garlic about 5 minutes over a low heat until softened. Then stir in the cubed chicken and cook until no longer pink on the outside, about 5 minutes.
Add the drained cauliflower and chicken mixture into an ovenproof dish. Season.
Put the milk and flour into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer and whisk it thoroughly until you have a smooth and thickened white sauce. Stir in the mustard.
Add 75g of the cheese and again whisk until a smooth cheese sauce is formed. Season to taste.
Pour the sauce into the oven proof dish over the cauliflower and chicken, sprinkle with the remaining cheese and place onto the middle shelf of your oven.
Bake for approximately 25 – 30 minutes until the cheese has browned slightly and is bubbling.
Remove from oven and allow to cool a little before serving. Then serve with a green salad.

Notes

If the casserole comes out too watery, just use a slotted spoon to remove portions of the casserole.

Nutrition