Looking for a replacement of the Sunday roast or just after an easy meal? Cauliflower chicken casserole will fill the void!
As I currently have some time, I was looking on the web last week. In search of fresh, fascinating tips, inspiring recipes that I have never tasted before, to treat my loved ones with. Looking for a long time but couldn’t find lots of interesting stuff. Just before I thought to give up on it, I came across this delicious and simple dessert simply by luck on Suncakemom. The dessert looked so delicious on its photos, it required fast actions.
It absolutely was not difficult to imagine just how it is created, its taste and just how much my hubby will probably enjoy it. Mind you, it is extremely easy to impress him in terms of cakes. Anyways, I went to the webpage and then followed the simple instuctions that were coupled with nice photographs of the method. It really makes life rather easy. I could imagine that it’s a slight hassle to shoot photographs in the middle of baking in the kitchen as you may will often have gross hands so I highly appreciate the hard work she put in for making this blogpost .
Having said that I’m empowered to present my very own recipe similarly. Many thanks for the thought.
I had been tweaking the initial formula to make it for the taste of my loved ones. Need to mention it had been a terrific success. They loved the taste, the thickness and enjoyed getting a sweet such as this in the midst of a busy workweek. They quite simply asked for lots more, more and more. So the next time I am not going to commit the same mistake. I’m going to twin the amount .
The origanal Cauliflower Chicken Recipe is from SunCakeMom
For more detailed instructions check out how to make brine in the low carb condiments.
Put the salt and herbs into hot water then stir it unitl the salt dissolves completely then cool it down.
Place the chicken into the brine and put it into the fridge for a couple of hours.
Place the cauliflower at the bottom of the high walled casserole vessel or baking tray.
Drain the chicken and place it on top of the cauliflower or as place allows on a tray around them.
Add the sliced onion and mix it with the chicken. The onion can be caramelized beforehand to add a sweet taste to the dish.
Put it into the oven and bake it for an hour at around 350°F / 180°C in a high walled pot or 30 minutes on a tray in a non-hot air oven.
After the roasting is done take it out from the oven and spread sour cream and optionally some cheese on top then put it back for another 15 minutes.