A variety of casseroles are loved by many adults and children. And all because they are cooked in the oven, which preserves all the useful properties of the products. The process of making casseroles does not take much time, and they taste amazing. If you are tired of the familiar potato and pasta casseroles, try making a dietary and very tender cauliflower and chicken fillet casserole.
It is necessary
- - cauliflower - 800 g;
- - chicken fillet - 400 g;
- - cream - 250 ml;
- - chicken eggs - 4 pcs.;
- - hard cheese - 250 g;
- - garlic - 3 cloves;
- - ground black pepper;
- - salt;
- - vegetable oil for frying and lubrication;
- - baking dish.
Instructions
Step 1
The first step is to boil the cauliflower. To do this, divide it into small inflorescences and rinse under running water. Take a saucepan, dip the cabbage there and pour in the water. Add 1 level teaspoon of salt. Bring to a boil and simmer with the lid closed for about 5 minutes.
Step 2
Then transfer the boiled cabbage to a colander to drain the water. Alternatively, you can simply leave the cabbage in the saucepan, pouring out all the liquid.
Step 3
Rinse the chicken fillet and cut into narrow strips of equal size. Pour vegetable oil into the pan. When it's warmed up, place the fillets, add salt and fry for about 10 minutes, until lightly browned.
Step 4
In a separate bowl, beat the eggs with the cream. Add salt and a few pinches of ground black pepper. Grate the cheese on a coarse grater. Remove the husk from the garlic, crush it through a press, or simply chop it. Add grated cheese and garlic to beaten eggs with cream and mix everything well.
Step 5
Turn on the oven, setting the temperature to 180 degrees. While it is warming up, we will form our future casserole. Grease the mold with vegetable oil and place the cauliflower in it. Spread the chicken fillet evenly over the top. Lastly, pour the egg-cream mixture over it all and send the mold to the oven.
Step 6
After 35-40 minutes, the cauliflower casserole with chicken fillet will be ready! Divide it into portions and serve, garnished with a sprig of herbs.
