Cauliflower puree, grilled lemon chicken, kale and mushrooms in a creamy chicken sauce
This is lick your plate clean kind of tasty and warming right here. Cauliflower puree is delicious, such a good alternative to starchy potatoes. In this dish you are each eating half of a cauliflower!
- 2 chicken breasts
- Juice of half a lemon
- 1 cauliflower
- A knob of butter
- 200ml milk
- 100ml chicken stock
- 6 diced mushrooms
- 1 handful of fresh kale, woody stalks removed
- A splash of cream
How To Make It
Step 1.Season a chicken breast and drizzle with the juice from half a lemon. Roast in the oven for 15-20 minutes or on a griddle pan.
Step 2.Meanwhile fry cauliflower florets for a few minutes in a little butter then add 200ml or so of milk. Cover and boil for 10 minutes or until the cauliflower is soft.
Step 3.Drain and chuck in a food processor to puree ( or use a masher). Leave the chicken to rest for a few minutes.
Step 4.Meanwhile chuck in 100ml of chicken stock, some diced mushrooms and a handful of kale to the chicken pan.
Step 5.Reduce down and add a splash of cream.
Step 6.Put the cauliflower puree on a plate followed by the veg. Top with the chicken and drizzle the sauce over. Yum yum
Serve & Enjoy
Cauliflower is such a nutrient-rich swap for traditional white potatoes. It’s packed full of vitamin C, Calcium, Iron and lots of other fantastic nutrients.