Butter chicken-stuffed cauliflower


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Here’s a fun new way with a baked cauliflower. Full of butter chicken flavours and with a gooey cheese on top, it makes for a great family dinner.

7 Ingredients

  • 200g barbecued chicken meat, finely chopped

  • 50g (2 ½ tablespoons) butter chicken paste

  • 4 tablespoons thickened cream

  • 1kg head cauliflower, leaves removed

  • 2 teaspoons vegetable oil

  • 50g (½ cup) pre-grated 3 cheese blend

  • Pkt roti bread, cooked (optional)

3 Method Steps

  • Step 1

    Preheat oven to 200°C. Combine chicken

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    (200g barbecued chicken meat, finely chopped), 1½ tablespoons butter chicken paste and cream (4 tablespoons thickened cream) in a small bowl.

  • Step 2

    Cut the core and large inner stalks from the cauliflower (1kg head cauliflower, leaves removed), careful to keep florets intact. Brush florets with oil (2 teaspoons vegetable oil) and remaining butter chicken paste. Place in a small roasting tray cavity-side up. Spoon the chicken mixture into the cavity, and use the back of the spoon to push to ensure the cavity is fully stuffed. Add 60ml (¼ cup) water to the roasting tray. Cover tray with foil and roast for 45-50 minutes. Remove foil and sprinkle with cheese blend (50g (½ cup) pre-grated 3 cheese blend). Roast for 15-20 minutes or until the cheese is golden and a knife inserted into the cauli meets no resistance.

  • Step 3

    Cut into 4 wedges and serve with roti (Pkt roti bread, cooked (optional)) on the side, if desired.

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Recipe Notes

If needed, trim a little off the top of the cauliflower so that it sits flat in the roasting tray.


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