Cauliflower Cheese Mash with Pan Fried Chicken Breast and Mint Vinaigrette

Cauliflower Cheese Mash with Pan Fried Chicken Breast and Mint Vinaigrette

Preparation Time: 15minutes
Cook time: 25minutes
Serves: 2

 Cauliflower Cheese Mash

 Ingredients

 

Method:

  • Halve the cauliflower through the stem. Remove the core from each half. Finely chop the cauliflower head into small florets.
  • Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender (approximately 15 minutes) or microwave the florets in a bowl with ¼ cup water, for approximately 5 minutes.
  • Transfer half the cauliflower to a food processor; cover and blend on medium.
  • Add in cheese, butter, salt, and black pepper and then add the remaining cauliflower.
  • Blend to your desired texture.

 

Pan Fried Chicken Breast

Ingredients

  • 2 boneless chicken breast halves
  • 1 teaspoon freshly groundedSprigSix Pepper Medley
  • 1/4 teaspoon SprigCelery Sea Salt
  • 4 tablespoon almond flour and 1teaspoon Pysllium husk
  • 2 tablespoons light olive oil,
  • 3 tablespoon whole milk
  • ½ teaspoon chilly powder
  • 2 eggs

 

Method

  • Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.
  • Sieve the almond flour and Psyllium husk through a fine sieve and mix well.
  • Place 2 tablespoons of the flour mix in a shallow dish.
  • In a bowl, make a mix of eggs, milk and chilli powder.
  • Whisk it gently.
  • Dredge the chicken breasts in flour and then in the egg mix. Repeat for one more time and dust away the excess flour.
  • Heat a large skillet over medium-high heat. Add olive oil
  • Add chicken to pan; cook 5 minutes on each side or until done.
  • Remove chicken from pan and place it on an absorbent paper.

Pan Gravy

Ingredients

  • 6 pods of garlic (finely chopped)
  • 4 green chillies (finely chopped)
  • 10g butter
  • 2 tablespoon of the flour mix
  • 1 cup of chicken stock
  • Remaining egg milk mixture (from the previous steps),
  • Sprig’s Celery Sea Salt
  • Sprig’s Six Pepper Medley

 

Method

  • On the same pan, add the butter and scrape off any residue left after frying the chicken.
  • Add the chopped garlic and chillies and stir well.
  • Add the flour mix and keep stirring continuously so that no lumps are formed.
  • Add the chicken stock when the flour starts to brown slightly and bring it to a boil
  • Now add the remaining egg and milk mix and whisk it to smooth texture.
  • Adjust the seasoning as you go along, adding more salt and black pepper as needed.

 

Mint Garnish

  • 6 to 8 sprigs of mint leaves finely chopped
  • 3 pods of garlic finely chopped
  • 1 green chilly finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin Olive oil
  • 1 teaspoon Sprig’s Roasted Chilli Oil
  • Sprig’s Celery Sea Saltto taste

 

Plate the cauliflower mash, chicken breasts, and pour over with gravy. Add mint garnish as desired.

Recipe and Photographs Courtesy: Antara Boruah (Choukascribbled)

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