Chicken and cauliflower bake
This protein-filled chicken cauliflower casserole includes cheese, and seasoned homemade cream sauce, all cooked in the oven for a one-dish meal with easy clean-up.
Ingredients
 | 3-4 pieces of chicken filets or thighs, fresh or frozen. If using frozen chicken, use frozen cauliflower and increase cooking time by 30 minutes at 360°F (180°C). |
 | 3 cups of cauliflower chopped into florets, fresh or frozen |
 | 1/2 cup of shredded cheese – cheddar, gruyère, mozzarella, or emmental cheese. |
 | 1 cup of plain heavy cream or crème fraiche |
Spices, herbs and ingredients for flavor:
 | 1 teaspoon of crushed garlic powder or flakes |
 | 1 teaspoon of fresh or dried parsley |
 | 1 teaspoon of onion powder |
 | 1 teaspoon of freshly grated nutmeg |
 | Pinch of salt and pepper |
How to make this chicken and cauliflower bake
- Chop the cauliflower into small florets.
- Preheat the oven to 360°F (180°C).
- Combine the cauliflower and chicken in a large casserole dish.
- Season with all the spices, without adding the cream or cheese yet.
- Mix lightly so the spices coat the cauliflower and chicken evenly.
- Bake for about 45 minutes, or until the chicken is fully cooked.
- Remove the casserole dish from the oven and add the cream and cheese on top.
- Return to the oven and cook for another 10 minutes, until the cheese is melted.
- Serve warm.
If you are short on time and looking to cook your veggies and meats all in one dish, you will love this chicken and cauliflower bake. It is the simplicity of the family-friendly dish that makes it such a popular favorite.
The chicken, whether it’s boneless breast or succulent thighs, becomes juicy and flavorful as it bakes alongside the cauliflower, creating a perfect pairing. They both cook at the same temperature and rate, so can be quickly tossed into the oven together, along with a handful of spices.
Once the chicken and cauliflower is nearly fully cooked, I like to top it off with cream and cheese to complete the cooking process and meld in together with the juices of the chicken. The resulting flavors are amaz-ing!
So whether you’re seeking a comforting weeknight meal or a crowd-pleasing dinner option, this chicken and cauliflower bake is sure to leave you wanting more.
Cooking tips
- If using frozen chicken, be sure to use frozen cauliflower and vice versa. This way both the chicken and cauliflower will cook at the same rate.
- Add the cream at the 1/2 way point of the cooking process so that it does not burn.
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Chicken and cauliflower bake
Equipment
Ingredients
- 3-4 pieces of fresh chicken *
- 2 cups of chopped fresh cauliflower florets *
- 1/2 cup of shredded cheese eg. cheddar, gruyere, emmental, etc.
- 2 cups of heavy cream or crème fraiche
Spices
- 1 teaspoon of garlic powder
- 1 teaspoon of grated nutmeg
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- pinch of salt and pepper to taste
Instructions
- Chop the cauliflower into small florets.
- Preheat the oven to 360°F (180°C).
- In a large casserole dish, add the cauliflower and chicken and add the all the spices on top. (Do not add the cream or the cheese.)
- Lightly mix so that the spices cover the cauliflower florets and chicken.
- Place the casserole in the oven for about 45 minutes or until the chicken looks cooked. (Cut into the chicken to make sure, if necessary.)
- Take the tray carefully out of the oven, and add in the cream and cheese on top.
- Place the casserole dish back in the oven and cook for another 10 minutes or until the cheese looks melted.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious chicken and cauliflower bake can be served by itself, but you can also serve it with a dish like this spinach caesar salad.
You can also serve it with plain rice (I have my rice cooker going at the same time), pasta, naan or pita bread.
How to store it?
You can easily prepare this chicken and cauliflower casserole in advance, and even keep it overnight in the fridge. Keep it in airtight glass container in the fridge, and take it the next day for a packed lunch.
I wouldn’t recommend freezing it however, as the egg and cream may not do well in the freezer.
