Cook up a little comfort
IT’S autumn, the days are getting cooler and we are starting to hunker down.
Now is the perfect time to start cooking comfort food for yourself and the ones you love.
So if a salad is no longer cutting it at dinner time, why not try this tasty bake that combines chicken, bacon and cauliflower for a creamy dish (that’s also completely gluten free).
Creamy chicken, bacon and cauliflower bake SERVES: 4
PREP: 10 minutes COOK: 45 minutes
Ingredients
1 tbsp olive oil
10g butter
1 small (900g) cauliflower, trimmed, cut into small florets 2 rashers (120g) bacon, chopped
1 bunch English spinach, trimmed, chopped 125ml (½ cup) pouring cream
2 tsp fresh thyme leaves (optional)
2 green shallots, trimmed, sliced
500g chicken thigh fillets, fat trimmed
55g (½ cup) 3-cheese mix
Method
1. Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.
2. Heat the oil and butter in a large frying pan over medium until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.
3. Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallots. Stir to combine. Transfer to the prepared dish.
4. Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.
5. Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallots.
Tip: This low-carb, high-fat recipe is suitable for anyone following a ketogenic diet