Cheesy Baked Cauliflower Chicken Breast
This cheesy baked cauliflower chicken breast combines tender seared chicken, lightly boiled cauliflower florets, and a smooth Gouda-based sauce baked to a golden finish. The dish delivers balanced richness, a creamy texture, and satisfying flavors, making it ideal for quick weeknight meals or easy family dinners. With minimal prep and everyday ingredients, it offers a dependable homemade comfort dish that reheats well and works for meal prep.
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.