Ready in under an hour, this cheesy baked cauliflower chicken is a simple way to turn pantry staples into a comforting, crowd-pleasing dinner.
The dish pairs seared chicken breast with tender roasted cauliflower and a smooth, cheesy sauce for a golden oven finish that looks and tastes special.
Why this version is worth making
This riff keeps the familiar comfort of a gratin but swaps plain béchamel for a Gouda-forward cheese sauce that melts beautifully and browns to a glossy finish.
Half-boiling the cauliflower before baking guarantees tender florets while a quick sear on the chicken locks in juiciness and adds savory color.
Ingredients (serves 3–4)
Main ingredients:
- 500 g chicken breast, trimmed and sliced into 1.5 cm pieces.
- 1 large head cauliflower (about 1 kg), cut into medium florets.
For the sauce:
- 1 heaping tbsp butter.
- 1 tbsp brown rice flour (or any preferred flour/gluten-free starch).
- 200 ml heavy cream (2 dl) plus 50–100 ml water to loosen if needed.
- ~100 g grated Gouda and 30 g finely grated Parmesan.
- Pinch of freshly grated nutmeg, salt and black pepper to taste.
- 1 small clove garlic, minced (optional).
For cooking:
- 1–2 tbsp neutral oil for searing.
- Extra grated cheese to sprinkle on top before baking.
- Optional: chopped parsley for finishing.
Quick prep notes
If you prefer a lighter sauce, swap half the cream for low-fat milk and add 1 tsp cornstarch to thicken.
For a richer crust, stir in a handful of breadcrumbs to the top just before baking.
Step-by-step method
Bring a large pot of salted water to a gentle boil and add the cauliflower.
Cook for 4–6 minutes until just tender but not falling apart, then drain well and set aside.
Slice and season the chicken with salt, pepper and a little garlic powder if you like.
Heat oil in a skillet and sear the chicken pieces on both sides until golden; they will finish in the oven.
Make the sauce in the same pan: melt the butter over medium heat and stir in the brown rice flour.
Cook 30–45 seconds to remove raw flour flavor while whisking constantly.
Slowly whisk in the cream, then add enough water to reach a thick, pourable consistency.
Season with salt, pepper and a pinch of nutmeg, then stir in the grated Gouda until fully melted and silky.
Arrange the seared chicken in a shallow baking dish and pile the blanched cauliflower over the top.
Pour the cheese sauce evenly, sprinkle extra cheese and bake at 200°C (392°F) for 18–25 minutes until bubbling and golden.
Let the dish rest for 5 minutes before serving to set the sauce slightly.
Finish with chopped parsley and serve alongside steamed rice and a crisp salad for contrast.
Variations and swaps
Turn this into a one-pan casserole by using halved baby potatoes under the chicken for an all-in-one bake.
Swap Gouda for mature cheddar or a mix of mozzarella and Parmesan for a stretchier texture.
If you want a lower-carb plate, serve with cauliflower rice and a green salad instead of grains.
Add chopped broccoli for extra color and nutrients if you love cruciferous combinations.
Make-ahead and storage
You can assemble the dish up to the sauce-pour step, cover and refrigerate for 24 hours before baking.
Leftovers keep well for 2–3 days in the fridge and reheat covered in the oven at 160°C until warmed through.
Tips from the pros
Dry the cauliflower thoroughly after boiling to prevent a watery sauce and ensure proper browning.
If your sauce feels too thin after adding cheese, return to low heat and simmer gently while stirring until it thickens.
For extra flavor, brown a small shallot with the butter before adding flour, then proceed with the sauce.
A light grating of lemon zest over the finished dish brightens the richness without changing the profile.
Serving suggestions
This goes beautifully with simple pea-studded basmati rice and a peppery green salad for balance.
For a lighter pairing, try a crisp butter lettuce salad with lemon vinaigrette.
If you like tried-and-true creamy chicken recipes, the Creamy Tuscan Chicken is a similar weeknight winner.
For another cauliflower-forward side, you might enjoy baked cauliflower croquettes for variety.
Frequently asked questions (FAQ)
Can I use frozen cauliflower?
Yes — thaw and dry it well before assembling to avoid excess moisture in the sauce.
What if I don’t have Gouda?
Use mature cheddar or a mix of mozzarella and Parmesan for a similar melty, savory result.
How do I make the sauce gluten-free?
Use a gluten-free flour (rice, buckwheat) or 1 tsp cornstarch dissolved in cold water as a thickener.
Is this dish freezer-friendly?
Baked leftovers freeze okay for up to one month; thaw overnight and reheat slowly in the oven to avoid separating the sauce.
Can I make this dairy-free?
Yes — substitute a dairy-free cream and use a plant-based melting cheese, though the texture and browning will differ slightly.
If you’d like, I can convert this into a printable card-style recipe or scale it up for meal prep.
Cheesy Baked Cauliflower Chicken Breast
Ingredients
Main Ingredients
- 500 g chicken breast trimmed and sliced into 1.5 cm pieces
- 1 large head cauliflower cut into medium florets (about 1 kg)
Cheese Sauce
- 1 tbsp butter heaping
- 1 tbsp brown rice flour or preferred flour/starch
- 200 ml heavy cream
- 50-100 ml water to loosen the sauce if needed
- 100 g Gouda cheese grated
- 30 g Parmesan cheese finely grated
- 1 pinch nutmeg freshly grated
- 1 small clove garlic minced, optional
- salt and black pepper to taste
For Cooking
- 1-2 tbsp neutral oil for searing
- extra grated cheese for topping
- parsley chopped, optional
Instructions
Cooking Instructions
- Bring a large pot of salted water to a gentle boil. Add the cauliflower and cook for 4–6 minutes until just tender. Drain well and set aside.
- Season the chicken with salt, pepper, and garlic powder if preferred. Heat oil in a skillet and sear the slices on both sides until lightly golden.
- In the same pan, melt the butter and stir in the brown rice flour. Cook for 30–45 seconds, whisking continuously to remove raw flour taste.
- Gradually pour in the cream and add water as needed until the sauce becomes thick and pourable. Season with salt, pepper, and nutmeg.
- Stir in the Gouda and Parmesan until fully melted into a smooth sauce.
- Arrange the seared chicken in a baking dish, add the cooked cauliflower on top, and pour the cheese sauce evenly over the mixture.
- Sprinkle extra cheese on top and bake at 200°C (392°F) for 18–25 minutes until bubbling and golden.
- Allow the dish to rest for 5 minutes before serving. Garnish with parsley if you like.
Notes
- Dry the cauliflower well after boiling to prevent the sauce from becoming watery.
- If the sauce becomes too thin, simmer briefly until it thickens.
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