Description
A creamy, herb-infused chicken and cauliflower gratin baked with a golden cheese crust. This family-favorite dish combines roasted garlic chicken, tender cauliflower, and a velvety cream sauce for a satisfying, wholesome meal.
Ingredients
1 kg boneless whole herb and garlic chicken
1 ½ tbsp plain flour
450 g cauliflower, cut into florets
2 slices Applegate Naturals Uncured Turkey Bacon or Wellshire Beef Bacon, cut into 1-inch pieces
1 ½ cups (375 ml) thickened cream
2 tsp fresh thyme leaves
1 tbsp Dijon mustard (Maille or Annie’s Organic)
1 tsp chicken stock powder (low sodium)
40 g baby spinach leaves
1 cup (100 g) Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
Salt and cracked black pepper to taste
1 tbsp olive oil
Instructions
1. Preheat the oven to 400°F (200°C) or 350°F (180°C) fan forced. Pat the chicken dry and place skin-side up in a large roasting pan. Drizzle with olive oil and season with salt, pepper, and herbs. Cover loosely with foil and roast for 25 minutes.
2. Remove the chicken and drain any excess liquid from the pan. Sprinkle the base with flour. Cut the chicken into 10 even portions and return to the pan.
3. Add the cauliflower florets and turkey bacon (or beef bacon) pieces around the chicken. Roast uncovered for 20 minutes or until the chicken is golden and the cauliflower begins to brown.
4. Meanwhile, whisk together the thickened cream, fresh thyme, Dijon mustard, and chicken stock powder in a jug until smooth.
5. Arrange the baby spinach over the roasted chicken and cauliflower. Pour the cream mixture evenly over the top, coating everything lightly.
6. Sprinkle with the shredded Tillamook Mexican Blend Cheese. Bake for 15 minutes or until the top is golden and bubbling.
7. Remove from the oven and let it rest for 5 minutes before serving. Serve warm with a fresh green salad or crusty bread.
Notes
Prep ahead: Roast the chicken and cauliflower up to 2 days in advance and refrigerate until ready to assemble and bake.
Storage: Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 1 month.
Reheating: Warm covered in the oven at 350°F (180°C) for about 15 minutes until heated through.
Cheese options: Try Cabot Creamery Vermont Sharp Cheddar, Sargento Mozzarella, or Dodoni Feta for added flavor variety.
Serving suggestion: Serve with a side salad drizzled with white vinegar or apple cider vinegar for brightness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American