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!

Prep: 10mins

Cook: 30mins

Ready in: 40mins

Serving Size: 2

Dietary info: Baby-Friendly Date Night Food Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 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

Nutritional Info

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.

At Dad's Table

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