Name of Recipe: Chicken, Spinach & Cauliflower Cheese
Number of People: 2 large or 3 smaller serves (recipe can be doubled)
Ingredients:400 g cauliflower florets
600g boiling water
250 g diced chicken breast (3 cm)
20 g butter or margarine
30 g plain flour
125 mls chicken stock
190 g light & creamy evaporated milk
40 g baby spinach
35 g cheese - tasty or parmesan or a mixture of both which is what I used.
S & P to taste
Preparation:Grate the diced cheese
6 sec/speed 7. Set aside.
Place the boiling water in the TM bowl, the cauliflower florets into the steaming basket and the diced chicken into the varoma dish.
Cook
13 minutes/varoma temperature/speed 3. Stir the chicken pieces once during cooking.
Place the cauliflower, chicken & baby spinach into an ovenproof dish, toss to combine then set aside.
Melt the butter or margarine in the TM bowl
2 mins/100o/speed 1.Add the flour, cook
1 min/100o/speed 1.Add chicken stock and evaporated milk, cook
7 mins/100o/speed 3.Add 1 tablespoon of the grated cheese to the sauce (it will be reasonably thin). Add S & P to taste.
Pour the sauce over the ingredients and sprinkle with the remaining grated cheese.
Bake 180
oC for 20 minutes with a lid for the first 15 minutes then remove the lid for the last 5 minutes.
Serve with a jacket potato and other vegies if desired.
Tips/Hints:I found this recipe in SFI whilst sitting in a waiting room quite some time ago. The recipe is by Kirrily La Rosa, check out the original recipe on
Taste.com.If making double quantity, cook the cauliflower in the varoma and the diced chicken in the steaming basket. It will need to be stirred a few times to ensure even cooking.
