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Cauliflower Cheese Mash with Pan Fried Chicken Breast and Mint Vinaigrette

Cauliflower Cheese Mash with Pan Fried Chicken Breast and Mint Vinaigrette

Cooking Time

Preparation Time : 15

Cook Time : 25

Total Time : 40

Ingredients

Serves 2

  • Cauliflower Cheese Mash : head of cauliflower (approx. 750g) 1 nos

  • regular cheese slice 2 nos

  • butter 10 gms

  • sprig celery sea salt 1 pinch

  • sprig 6 pepper medley 1 tsp

  • Pan Fried Chicken Breast : boneless chicken breast halves 2 nos

  • sprig 6 pepper medley 1 tsp

  • sprig celery sea salt 1/4 tsp

  • almond flour 4 tbsp

  • Pysllium husk 1 tsp

  • light olive oil 2 tbsp

  • whole milk 3 tbsp

  • chilly powder 1/2 tsp

  • eggs 2 nos

  • Pan Gravy : garlic pods (finely chopped) 6 nos

  • green chillies (finely chopped) 4 nos

  • butter 10 gms

  • flour mix 2 tbsp

  • chicken stock 1 cups

  • Remaining egg milk mixture (from the previous steps), 1 nos

  • sprig celery sea salt 1 pinch

  • sprig 6 pepper medley 1 tsp

  • Mint Garnish : mint leaves finely chopped 6-8 nos

  • garlic pods finely chopped 3 nos

  • green chilly finely chopped 1 nos

  • lemon juice 1 tbsp

  • extra virgin Olive oil 2 tbsp

  • sprig roasted chilli oil 1 tsp

  • SPRIG Celery Sea Salt to taste 1 pinch

Directions

  • 01

    Cauliflower Cheese Mash : Halve the cauliflower through the stem. Remove the core from each half. Finely chop the cauliflower head into small florets.

  • 02

    Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender (approximately 15 minutes) or microwave the florets in a bowl with ΒΌ cup water, for approximately 5 minutes.

  • 03

    Transfer half the cauliflower to a food processor; cover and blend on medium.

  • 04

    Add in cheese, butter, salt, and black pepper and then add the remaining cauliflower.

  • 05

    Blend to your desired texture.

  • 06

    Pan Fried Chicken Breast : Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.

  • 07

    Sieve the almond flour and Psyllium husk through a fine sieve and mix well.

  • 08

    Place 2 tablespoons of the flour mix in a shallow dish.

  • 09

    In a bowl, make a mix of eggs, milk and chilli powder.

  • 10

    Whisk it gently.

  • 11

    Dredge the chicken breasts in flour and then in the egg mix. Repeat for one more time and dust away the excess flour.

  • 12

    Heat a large skillet over medium-high heat. Add olive oil

  • 13

    Add chicken to pan; cook 5 minutes on each side or until done.

  • 14

    Remove chicken from pan and place it on an absorbent paper.

  • 15

    Pan Gravy : On the same pan, add the butter and scrape off any residue left after frying the chicken.

  • 16

    Add the chopped garlic and chillies and stir well.

  • 17

    Add the flour mix and keep stirring continuously so that no lumps are formed.

  • 18

    Add the chicken stock when the flour starts to brown slightly and bring it to a boil

  • 19

    Now add the remaining egg and milk mix and whisk it to smooth texture.

  • 20

    Adjust the seasoning as you go along, adding more salt and black pepper as needed.

  • 21

    Mint Garnish : Plate the cauliflower mash, chicken breasts, and pour over with gravy. Add mint garnish as desired.

Review

5

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