Cauliflower Chicken Casserole
- Cauliflower – 300 g
- Chicken fillet – 150 g
- Cheese – 50 g
- Eggs – 2
- Cream with a fat content of 10% – 100 ml
- Garlic – 1 clove
- Ground black pepper
- Oil – 1 tbsp.
Bring a large pot of water to boil and add cauliflower florets. Boil for 5 minutes and then remove from heat to drain.
Melt butter in a large pan over low heat. Wash chicken, dry on a paper towel and cut into large strips, cook until gets golden.
Whisk in the Egg and Cream slowly and add shredded cheese.
Stir for 3-4 minutes, stir in the salt and pepper.
Take an ceramic pan and add cauliflower and chicken, then pour the mix on it and bake in oven.