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An original cauliflower purée that will make even those who don't like cauliflower love it! Blended with cream, Parmesan, Pecorino and spices, this cauliflower purée is a real nugget. Accompanied by a super-tender chicken with caramelized onions, thyme and rosemary, you'll be asking for more, believe me!
💙 Why you'll love it
- This recipe is healthy
- It makes even cauliflower-haters love cauliflower
- It keeps well in the fridge and can be frozen: ideal for batch cooking.
🧅 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Cauliflower: can be eaten from September to March inclusive.
- Chicken cutlets
- Aromatic herbs: rosemary and thyme. Fresh or frozen, depending on what you have.
- Garlic and onion
- Two types of cream: fresh and thick. And almond cream. You can find it in most organic stores (such as Naturalia).
- Cheeses: Pecorino and Parmesan. Buy them in blocks and grate them yourself - it's so much better!
- Spices: nutmeg, cumin, turmeric and Espelette pepper
✅ Vegan and gluten-free version
- To make this recipe vegan, replace the chicken with the faux meat of your choice, the cheeses with faux cheeses you like, and the crème fraîche with vegetable-based heavy cream.
- To make this recipe gluten-free, remove the cumin from the recipe. Other spices are gluten-free, so check the label. Salt can sometimes contain gluten, so check this too.
🥰 Chef's tips
- If you want a smooth purée, use a blender.
- Be sure to remove the rosemary sprigs after cooking the chicken. It's ideal for flavoring a dish, but it's not very pleasant in the mouth.
❄️ Storage
You can store this cauliflower purée with thyme chicken in an airtight container in the fridge for up to 3 days.
And of course, this recipe can be frozen: once everything is cold, place it in freezer bags, clearly marked with the date. Frozen, it will keep for at least 3 months.
If you make this roasted cauliflower puree, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Roasted cauliflower puree with chicken
Ingredients
- 8 cups cauliflower florets
- 1 tablespoon olive oil
- 2 chicken breasts
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 small onion
- 1 garlic clove
- 2 tablespoons heavy cream
- ⅔ cup almond cream
- ¼ cup Pecorino cheese grated
- ¼ cup Parmesan cheese grated
- 1 teaspoon nutmeg
- 1 teaspoon cumin
- 1 teaspoon Espelette pepper
- ½ teaspoon turmeric
- Salt to taste
- Pepper to taste
Instructions
- In a large pot of boiling water, cook your cauliflower, cut into florets beforehand, over high heat for 20 minutes. Stick a knife into the vegetable to check that it's cooked: if it sinks in easily, it's done.
- Finely chop the thyme and onion and press the garlic. Place in a frying pan with the sprigs of rosemary, a drizzle of olive oil and the chicken cutlets. Season with salt and pepper and fry over medium heat for 10-12 minutes, until the chicken is golden brown on both sides.
- Prepare the sauce by mixing the heavy cream, almond cream, grated Pecorino and Parmesan cheeses, nutmeg, salt and pepper in a bowl.
- Once the cauliflower is cooked and drained, return it to the saucepan, add the sauce, cumin, turmeric, Espelette pepper, salt and pepper, then mash with a fork or potato masher (or blender if you want a fine purée).
- Serve on plates, add the contents of the frying pan (removing the rosemary sprigs), add a pinch of Parmesan and Espelette pepper, and enjoy 🙂
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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