Chicken and cauliflower casserole is tender and satisfying, and also, which is very important, not too high in calories. It is perfect for the whole family.
For this casserole you will need: 600 g of chicken (fillet, breast), 1 kg of cauliflower, 300-400 g of hard cheese, 4-5 cloves of garlic, 5 eggs, 2 cups of low-fat cream, salt, pepper and herbs to taste.
To make a chicken and cauliflower casserole:
Divide the cauliflower into small inflorescences, rinse them in running water. Place the cauliflower in boiling salted water and cook for 3-4 minutes, then drain and place the cabbage in a greased baking dish.
Cut the chicken meat into narrow strips and lightly fry in vegetable oil. Place the meat on top of the cauliflower in a baking dish.
Break eggs into a small bowl, mix with cream, salt and pepper. Whisk this mixture with a fork or whisk. Add grated cheese, finely chopped garlic there, mix everything.
Pour the egg mass into a baking dish over the chicken and cauliflower, being careful to spread evenly. Roast the chicken in a preheated oven at 180 degrees Celsius for about 45 minutes.
Serve hot, sprinkled with chopped herbs (parsley, dill, green onions, etc.) to taste.
Helpful Hint: If you're afraid of calories, use low-fat milk instead of cream for making casseroles.
