Chicken and Cauliflower Casserole
Chicken and eggs provide complete protein, while cauliflower combines with an egg-and-cream sauce and cheese. Brief pre-boiling keeps the florets intact.
Cut the chicken (400 g) into cubes. Divide the colored cauliflower (200 g) into florets, boil it in salted water for 5 minutes, and drain it.
Beat the eggs (100 g) with the cream 35% fat (150 g), then add pressed garlic (6 g), table salt (3 g), and black pepper (1 g).
Grease a dish with olive oil (10 g). Gently combine the chicken with the colored cauliflower, transfer the mixture to the dish, and pour over the egg-and-cream mixture.
Finely chop the parsley (10 g), sprinkle it over the casserole, and add grated hard cheese (80 g). Bake at 150 °C for 18 minutes, until done.
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