Creamy cauliflower and chicken bake

Quick, easy and utterly delicious, this creamy cauliflower and chicken bake will be a hit at the dinner table. Serve with steamed green beans for an easy way to hit your 5-a-day.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Creamy cauliflower and chicken bake
  • 1 cauliflower, cut into florets, stalk sliced
  • 100 gram butter, chopped
  • 2 clove garlic, crushed
  • 1/4 cup chopped sage, plus extra leaves
  • 1/3 cup plain flour
  • 2 1/2 cup milk, warmed
  • 1 cup pizza cheese, plus ¼ cup extra
  • 4 chicken breast fillets
  • 2 cup coarsely torn breadcrumbs
  • steamed beans, to serve


Creamy cauliflower and chicken bake
  • 1
    Preheat oven to 180°C. Grease a 12-cup baking dish.
  • 2
    In a large saucepan of boiling salted water, blanch cauliflower for 2 minutes. Drain, reserving 1 cup cauliflower cooking water. Arrange cauliflower in baking dish.
  • 3
    In a medium saucepan, melt butter on low. Saute garlic and sage for 1-2 minutes. Stir in flour, cook for 1 minute. Remove from heat. Gradually whisk in milk and reserved cauliflower water until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Stir cheese through. Season to taste.
  • 4
    In a medium frying pan, heat oil on high. Brown chicken for 1 minute each side until golden. Transfer chicken to baking dish and pour sauce over.
  • 5
    Scatter over combined extra cheese and breadcrumbs. Bake for 25-30 minutes, adding extra sage leaves in final 5 minutes of cooking time.
  • 6
    Serve with steamed green beans or salad.


We used a sourdough loaf to make the crumbs, but use any bread you have on hand.

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