Chicken with cauliflower in the oven is a delicious casserole that is cooked in the oven. To prepare this dish you will need a small amount of ingredients and some free time.
To prepare cauliflower baked with chicken, as a rule, sour cream filling is used, as in many other casserole recipes. It is thanks to her that the pieces of chicken are connected to each other.
In addition to chicken and cauliflower, you can add zucchini, in particular zucchini, green peas, boiled or canned corn, champignons, green beans, fresh herbs, onions, and carrots to the casserole. In addition to such casseroles, there are also recipes for baked chicken legs with cauliflower, but that’s another story.
And now I propose to see how it is prepared chicken baked with cauliflower in the oven step by step with photos.
Ingredients:
- Chicken fillet - 500 gr.,
- Cauliflower - 500 gr.,
- Sour cream 20% fat – 1 cup,
- Spices for meat - a pinch,
- Salt - to taste
- Chicken eggs – 1 pc.,
- Hard cheese - 100 gr.
Chicken with cauliflower in the oven - recipe
The first step is to cut the chicken fillet into small pieces. As a rule, cauliflower is used to prepare this cauliflower casserole, but if you don’t have it, you can cut the meat from the legs, as I did.
Chicken with cauliflower in the oven. Photo
I offer you a wonderful dish - chicken with cauliflower, cooked in the oven. The dish turns out tasty, tender and light. You can serve this chicken with cauliflower for breakfast on a weekend or for dinner; you can also offer it to guests. Try it, you will definitely like it!
Ingredients
To cook chicken with cauliflower in the oven you will need:
chicken (I prepared chicken legs, but you can use other parts of chicken) - 400-500 g;
cauliflower - 250-300 g;
onion - 1 pc.;
carrots - 0.5 pcs.;
hard cheese - 70-100 g;
sour cream 15-20% - 200 g;
salt, spices for chicken - to taste;
vegetable oil - 2 tbsp. l.;
dried garlic - 0.5 tsp;
greens for serving.
Cooking steps
Pour vegetable oil into a baking dish, place chicken pieces (I cut chicken legs into 2 parts), salt them and sprinkle with spices.
And also arrange the peeled and coarsely chopped onions and carrots.
Bake the chicken with cauliflower, carrots and onions in an oven preheated to 180 degrees for about 50 minutes, then sprinkle with grated cheese.
Extraordinarily tasty chicken baked with cauliflower in the oven is ready! Serve the dish hot, sprinkled with herbs on top!
Enjoy your meal!
Chicken and cauliflower are a perfectly combined, harmonious duet of healthy and low-calorie foods. Chicken breast is a valuable source of animal protein, essential for healthy muscle growth. And cauliflower is a real storehouse of dietary fiber, vitamin PP, magnesium, potassium and ascorbic acid.
Its constant consumption significantly normalizes digestion processes, cultivates healthy microflora in the intestines, protects against ulcers, gastritis and various tumors.
The energy value of the vegetable is only 30 kcal per 100 g, which is why cauliflower fits perfectly into the diet of those losing weight and those who adhere to a healthy diet. Stewed chicken with cabbage in creamy sauce is an incredibly tender, aromatic and nutritious dish that will win the hearts of your household.
If you decide to introduce the principle of proper nutrition in your family, such hot dishes will be the optimal solution to gently guide your family in the “right direction.” Be sure that after tasting your cooking, your loved ones will voluntarily give up fast food and processed foods in favor of it!
How to cook chicken and cauliflower stew?
First of all, it is important to purchase high-quality ingredients for the future dish. Cream sauce is made from heavy cream, but if you are on a weight loss diet, you can use 10-15% product.
If desired, the cream can be replaced with kefir or sour cream. In the first case, the dish will become even more dietary, and in the second, it will acquire piquant flavor notes. If you add sour cream, the stew can be varied with mushrooms.
It is advisable to buy fresh cauliflower, but frozen will do. Please note that if the vegetable is fresh, it requires preliminary boiling for 10-15 minutes.
Frozen cabbage can simply be doused with boiling water so that it is completely suitable for stewing. Good cauliflower has lush and dense inflorescences of a uniform pistachio-white color. There are no black spots or mucus on their surface.
Cabbage leaves are light green in color and quite thin. It is even more beneficial to replace traditional cauliflower with Amphora or broccoli. But in this case, the dish will be more rich and viscous, it will lose its classic softness, airiness and tenderness.
As for meat, it is most acceptable to use chicken breast fillet. Save the drumsticks and thighs for other dishes. However, if you love these particular parts of the bird carcass, use them, but carefully process them first. Be sure to remove the skin, as it can double the final calorie content of the dish.
Separate the meat from the bones, gut it into portions, be sure to discard the veins and excess fat. And yet, we recommend that you use chicken fillet - it is more amenable to stewing in sauce with vegetables, has minimal calorie content and is most healthy.
To prepare this simple and affordable dish, you don’t have to limit yourself to a standard recipe. You have the right to diversify our recipe with your favorite ingredients.
Stewed chicken with cauliflower in creamy sauce
Ingredients:
- Chicken breasts – 3 pieces;
- Cauliflower – 1 head;
- Cream 15-20% – 250 ml;
- Spices and seasonings - to taste;
- Nutmeg - to taste;
- Wheat flour - to taste.
Cooking method:
Came to our country from the Mediterranean countries, housewives had the opportunity to diversify their home menu with tasty and healthy dishes. Now we will look at several options for preparing cauliflower with chicken.
Cauliflower with chicken
Ingredients:
- cauliflower – 400 g;
- chicken fillet or minced meat – 300 g;
- sour cream – 150 g;
- onion - 1 pc.;
- salt, pepper, spices - to taste.
Preparation
Separate the cauliflower into florets and boil for 5 minutes. Saute the diced onion in vegetable oil, add the pieces and fry for 10 minutes. Place cabbage in layers in a heat-resistant dish (brush it with sour cream and sprinkle with spices), then grease the chicken and onions with sour cream on top, add herbs. Place our cabbage with chicken in the oven, preheated to 180 degrees, and bake for 35 minutes.
Stewed cauliflower with chicken
Ingredients:
- onion – 1 pc.;
- chicken fillet – 300 g;
- red onion – 1 pc.;
- zucchini – 1 pc.;
- cauliflower – 400 g;
- sour cream – 3 tbsp. spoons;
- chicken broth – 200 ml;
- cheese – 200 g;
- olive oil;
- salt, spices - to taste.
Preparation
Wash and dry the chicken fillet with a paper towel and cut into cubes. Fry the meat in olive oil for 10 minutes. Place in a separate bowl. Wash the cauliflower, separate it into small florets and fry until golden brown over low heat. Cut the zucchini and onion into small cubes. Add cabbage to the vegetables, salt and pepper. Mix everything well and fry a little. Place the chicken pieces with the vegetables, add broth, bring to a boil and simmer for 25 minutes. Add sour cream, mix, sprinkle with grated cheese and remove from heat. Let the dish brew and serve delicious stewed cabbage with chicken to the table.
Chicken fillet with cauliflower
Ingredients:
- chicken breasts – 2 pcs.;
- cauliflower – 400 g;
- cream (fat content 30%) – 50 ml;
- olive oil – 3 tbsp. spoons;
- lemon zest – 1 teaspoon;
- almonds – 50 g;
- green olives – 5 pcs.;
- parsley – 1 bunch;
- salt;
- pepper.
Preparation
Cut the chicken breast into strips, add salt and pepper. Season with a tablespoon of oil and lemon zest. Marinate for 15 minutes. Divide the cabbage into florets and fry in olive oil until golden brown. Separately, fry the chicken meat until it turns white, combine it with cabbage. Pour boiling water over the almonds for a few minutes to make it easier to remove the skin. Grind the nuts into crumbs using a blender. Add parsley, pitted olives, a tablespoon of oil to the bowl and mix until smooth using a blender. Add the resulting mixture to the chicken and cabbage, stir and simmer for 7 minutes with the lid closed. Pour in the cream, bring to a boil and remove from heat. The dish can be served without a side dish.
Chicken and Cauliflower Casserole
Ingredients:
- cauliflower - 800 g;
- chicken fillet – 500 g;
- low-fat sour cream - 2 tbsp. spoons;
- baked milk – 400 ml;
- butter - to taste;
- sunflower oil - to taste;
- eggs – 2 pcs.;
- onion – 1 pc.;
- garlic – 1 clove;
- black pepper - to taste;
- hard cheese – 150 g;
- dill;
- salt.
Preparation
Divide the cauliflower into inflorescences and place in a pan of salted boiling water for 3-5 minutes. As soon as the cabbage is ready, discard it in a colander. Cut the onion into small cubes and place in a frying pan with a mixture of a small amount of butter and vegetable oil. Sauté the onion. Cut the chicken fillet into cubes and place in a frying pan, mix, add sour cream and simmer over low heat for 25 minutes. Add the boiled cauliflower, mix everything, add salt and leave on the fire for three minutes. Mix baked milk, eggs, salt, pepper, garlic, passed through a press. Transfer the mixture of cabbage and chicken to a baking dish and pour in the sauce. Sprinkle with chopped herbs and grated cheese. Place in a preheated oven for 25 minutes. Remove the casserole from the oven, let stand for 10 minutes and cut into portions.
Not everyone loves cauliflower, but you can always enhance it with pieces of meat and other vegetables. And if you cook cabbage in an Asian style, you can’t help but like it. We don’t need anything in short supply, only simple products.
To prepare cauliflower with chicken we will need.
Divide the cabbage into florets, I also cut it smaller.
Boil in salted water for about 4 minutes. If you like it softer, boil it longer. Drain the water.
Cut the chicken fillet into small pieces, place in a container and marinate by adding soy sauce, crushed garlic, coriander and hot pepper. You can add your favorite spices to the marinade.
Don't forget to add ketchup and mix everything well. Leave the chicken fillet to marinate for a few minutes.
Coarsely chop the carrots and onions.
Fry the marinated chicken in vegetable oil until whitened, stirring occasionally. Approximately 5-7 minutes.
Add onions and carrots to the saucepan.
Fry everything together until the carrots and onions are soft. You can add a little salt.
Then add the boiled cauliflower, stir everything and keep on the fire for another 7 minutes until the flavors and textures combine.
Sprinkle the finished cauliflower with chicken with herbs.
Serve this dish on its own or accompanied by fresh vegetables.
Bon appetit!
