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Cauliflower Chicken Casserole
Looking for a replacement of the Sunday roast or just after an easy meal? Cauliflower chicken casserole will fill the void!
Ingredients
Strong Brine:
- 15 oz / 500ml Water
- 3 oz / 100g Salt
- Herbs of choice rosemary, thyme, parsley, mustard seed…
- 4 cloves Garlic
- 15 oz / 500 grams ice or ice water (optional)
Casserole:
- 2 Onion sliced
- 1 teaspoon Salt
- ½ cup / 100ml Oil
- 1.5 lb / 700g Cauliflower
- 2 lb / 1000g Chicken
Instructions
Brine:
- Put the salt and herbs into hot water then stir it unitl the salt dissolves completely then cool it down.
- Place the chicken into the brine and put it into the fridge for a couple of hours.
Casserole:
- Place the cauliflower at the bottom of the high walled casserole vessel or baking tray.
- Drain the chicken and place it on top of the cauliflower or as place allows on a tray around them.
- Add the sliced onion and mix it with the chicken. The onion can be caramelized beforehand to add a sweet taste to the dish.
- Put it into the oven and bake it for an hour at around 350°F / 180°C in a high walled pot or 30 minutes on a tray in a non-hot air oven.
- After the roasting is done take it out from the oven and spread sour cream and optionally some cheese on top then put it back for another 15 minutes.
