Peel the potatoes and cut into small pieces, then wash the cauliflower and cut into small florets. Cook the potatoes in salted water for 20-30 minutes and the cauliflower for about 10 minutes. Depending on the size of the pieces and florets, the times here vary a little, of course.
Meanwhile, cut the chicken breast fillet and feta cheese into small pieces. Fry the chicken breast pieces in a pan with oil. Season the meat well with salt, pepper and paprika. It can be a little hotter, as the crème fraîche softens the whole thing down again!
Then place the potato pieces in a baking dish, layer the cauliflower florets and the chicken breast pieces on top. Spread the crème fraîche on top and sprinkle the finely chopped feta cheese over the casserole. Bake the whole thing for about 20 minutes at 200 ° C (convection) until a nice tan has developed.
If you want to prepare the casserole vegetarian, you can simply omit the chicken breast, here you should simply season the crème fraîche instead of the meat.
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