Cauliflower Casserole with Chicken Fillet and Cheese
by Editorial Staff
Cauliflower and chicken go well together. And if you add cheese, cream, eggs, and garlic to them, and then bake, you get a very interesting cauliflower casserole with chicken fillet.
Cook: 30 mins
Servings: 4
Ingredients
- Cauliflower – 300 g
- Chicken fillet – 150 g (1 pcs.)
- Hard cheese – 50 g
- Eggs – 2 pcs.
- Cream, 10% fat – 100 ml
- Garlic – 1 clove
- Salt – to taste (0.5 teaspoon)
- Ground black pepper – to taste (1 pinch)
- Vegetable oil – 1 tbsp (+ for greasing the mold)
- Fresh dill (for serving) – 1-2 branches
Directions
- Wash cauliflower and disassemble into inflorescences.
- Pour water into a saucepan, add 1/4 teaspoon of salt, bring to a boil. Put the cabbage inflorescences in the water, bring to a boil again and cook over medium heat for 3 minutes. Drain the broth and pour cold water over the cabbage. Drain the cauliflower in a colander and drain completely.
- Wash the chicken fillet with cold water, pat dry with a paper towel, and cut into large strips.
Pour vegetable oil into a preheated frying pan and put prepared fillet pieces, salt with a pinch of salt. - Fry the chicken over high heat, stirring, until golden brown. This will take about 3-5 minutes.
- Grease a baking dish with vegetable oil and layout the boiled cauliflower. Lay the fried fillets in an even layer on top of the cabbage.
- Break eggs into a bowl, add salt and cream. Mix everything well until smooth. Grate the cheese on a fine grater, add to a bowl with eggs and cream.
- Peel and grate the garlic (or pass through a press). Add to a bowl of egg-cheese mixture and stir.
- Pour the mixture over the chicken fillet with cauliflower in a mold, spreading evenly.
- Place the dish in a hot oven and bake at 180 degrees for 40 minutes, until golden brown. Then remove the mold from the oven.
- The cauliflower chicken casserole is ready. Cut into portions and serve immediately, garnishing with herbs if desired.
Bon Appetit!
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