Chef Bao

183 RECIPES

Simple recipes for everyday home cooking

Creamy Chicken and Cauliflower Casserole

Loaded with cauliflower and juicy chicken bake in a creamy sauce, this Creamy Chicken and Cauliflower Casserole is the perfect weeknight dinner. It is ready in under 40 minutes and will be a family favorite.

Turn mealtime into a joyful experience
CUISINES: New American
LEVEL: EASY
TIME: 40 min
SERVING: 2 People
INGREDIENTS:
  • 1 medium Cauliflower
  • 1 pinch Sea Salt [For Cauliflower Boiling]
  • 2 cups Chicken Thighs
  • For the Chicken Thighs
  • to taste Ground Sea Salt
  • to taste Ground Black Pepper
  • 2 tsp Curry Powder
  • 2 tsp Olive Oil [For Marinade]
  • 1 tbsp Olive Oil [For Sear]
  • For the Sauce
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 sprig Rosemary
  • 2 tsp Thyme
  • 1 tbsp Cooking Wine
  • cup Heavy Cream
  • to taste Ground Sea Salt
  • to taste Ground Black Pepper
  • ½ cup Gruyère Cheese
  • 1 tbsp Cilantro [For Garnishing]
LET'S START
Step 1
Step 1
Step 1
Preheat the oven to 360°F/180°C.
Step 2
Step 2
Step 2
Bring a large saucepan of lightly salted water to a boil. Cut off the base of the cauliflower and cut the cauliflower into florets and cook in salted boiling water for approx. 6 min. Strain cauliflower into colander and drain. Set aside.
Step 3
Step 3
Step 3
Cut chicken into pieces and marinate with salt, pepper, curry powder and olive oil. Mix well.
Step 4
Step 4
Step 4
Add olive oil in a skillet. Transfer marinated chicken in the skillet and fry until golden brown. Set aside.
Step 5
Step 5
Step 5
In the same skillet. Add onion, garlic, rosemary, wine and heavy cream and then add salt , pepper and cheese. Stir well and pour it over the cauliflower and chicken. Bake at 360°F (180°C) for 25 minutes.
Step 6
Step 6
Step 6
Serve and enjoy.