YOUR SOLIN GENERATED RECIPE
Baked Creamy Cauliflower Mac with Crispy Chicken
Enjoy a comforting plate of baked cauliflower 'mac' layered with a light, creamy cheese sauce and topped with crunchy, oven-baked chicken. This dish marries tender, juicy chicken with the nutty flavor of a delicate almond flour crust, all served over a bed of velvety, savory cauliflower. It's a delicious twist on comfort food, offering texture and satisfying flavors in every bite.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Almond Flour
1 cup Cauliflower Florets
1/4 cup Part-Skim Mozzarella
1 tbsp Grated Parmesan Cheese
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season both sides with salt, pepper, and a pinch of garlic powder.
Lightly coat the chicken breast with almond flour, pressing gently to adhere the flour to the surface.
Place the coated chicken breast on a lightly greased baking tray and drizzle with olive oil.
Bake the chicken in the preheated oven for 20-25 minutes until cooked through and the almond flour coating is crispy.
Meanwhile, steam or boil the cauliflower florets until tender, about 8-10 minutes, then drain well.
Transfer the cooked cauliflower to a blender, add unsweetened almond milk, and blend until creamy but still slightly chunky.
Pour the cauliflower puree into a small saucepan over medium heat and stir in the part-skim mozzarella along with grated Parmesan. Season with salt and pepper. Stir continuously until the cheese has melted and the sauce is smooth.
Assemble the dish by spooning a generous amount of the creamy cauliflower 'mac' onto a plate and placing the crispy chicken breast on top.
Garnish with an extra sprinkle of Parmesan or a dash of garlic powder if desired and serve immediately.