Cauliflower Chicken

Looking for a replacement of the Sunday roast or just after an easy meal? Cauliflower chicken casserole will fill the void!

As I most recently have some time, I had been surfing on the internet a few days ago. On the lookout for new, challenging ideas, inspiring meals that I have never tested before, to astonish my loved ones with. Searching for a while but could not discover too many interesting things. Just before I thought to give up on it, I ran across this delightful and simple dessert simply by chance. It looked so scrumptious on its pic, that called for fast actions.

It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much my hubby will want it. Actually, it is extremely simple to delight the guy in terms of puddings. Anyways, I got into the webpage: Suncakemom and followed the simple instuctions that have been coupled with great snap shots of the procedure. It really makes life quite easy. I could suppose it is a bit of a inconvenience to shoot photos in the middle of cooking in the kitchen because you most often have sticky hands and so i sincerely appreciate the time and effort she put in to build this blogpost and recipe conveniently followed.

That being said I’m empowered to present my personal recipe in the same way. Thanks for the concept.

I was tweaking the main formula create it for the taste of my family. Need to mention it was a great outcome. They loved the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a lively workweek. They ultimately wanted even more, a lot more. Thus the next time I am not going to make the same mistake. I’m likely to double the volume to keep them happy.

Cauliflower Chicken was first baked by 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.

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