This chicken cauliflower was a surprise on me!
And it came from my Chef of all people!!...
What won’t be a surprise for you is that this recipe is simple and easy to make. I know it’s hard sometimes to balance work, home, and cooking. Eating smart means cooking smart...
And part of eating smart is fresh ingredients. And as Fall is here again as I write out this recipe, that means many vegetables are harvested from the garden. There’s nothing better!...
Which brings me back to cauliflower and my Chef’s surprise. I was so impressed! And honestly, I can tell you it was Absolutely Delicious!
But you’ll have to read the directions to find out what it was! :)
200 g of breast chicken
2 saute pans (skillet) one large
2 cooking pots
Place a large saute pan over low to medium heat. Add one or two tablespoons of oil.
Peel and wash the onion. Chop into small pieces.
Place into pan and saute until they're a nice light golden color.
Wash the zucchini and cut into thin slices. Half the slices again and then add to the sauteing onions.
Wash the yellow and red peppers. Cut into long thin strips and add to the rest of vegetables. Continue to saute for 5 - 7 more minutes. It can be a little bit crispy too... that's fine!
Remove from heat and cover when done. Set aside.
In a meantime,
cook pasta according to your package. I always add a little bit of salt
and a drop of oil to the water. It makes the pasta taste better and
prevents it sticking together. When done, drain the pasta and set aside.
Place another saute pan over medium heat. Add the remaining oil.
your chicken breast thoroughly. Dry with a paper towel. Cut into bite
size pieces. Place them into the pan and saute until golden brown.
Now for the surprise!...
Wash your cauliflower florets. But…save the leaves!! Yes we’re going to prepare them too.
Wash the leaves thoroughly. Place them in a vegetable steamer over boiling water. See the picture below.
The leaves will need a lot of time to become tender, so make sure to steam them for 5-10 minutes first. Make sure you’ll have plenty of water below too.
Then you can add your
cauliflower and continue steaming for about another 5 minutes, until
everything is tender but still crisp.
This is the best way of cooking cauliflower.
And thanks to my Chef’s surprise, there’s very little waste too.
So everything should be ready.
Now the fun stuff..
To serve, add some cooked pasta in the middle of a plate. Next add some of the sauted vegetables. Follow that with the cauliflower and the leaves. Finally add the chicken.
For the final touch, garnish with a little bit of chopped parsley and just a hint of salt and pepper just for taste.
So what does my chicken cauliflower taste like?
If I tell, that will spoil the surprise!! ;)