So it’s winter here, the rain is lashing down, there are storm warnings and flood warnings in place. If it was February I would understand, but it’s June….. And by the way we are out of the soccer. If it’s one thing we Irish have in droves, it’s our optimism about our ability to punch above our weight when it comes to soccer. Sadly that dream ended last night. BUT no matter, there are always delicious meals to prepare to chase away the rain. I love cauliflower and especially I have always loved it roasted in the oven – sliced thinly, seasoned and oiled and roasted nutty brown… yum. This concept takes the idea of a good old chicken bake and adds cauliflower for the top instead of breadcrumbs. Try it – I think you will love it, it will definitely chase away the cold – bad sports results are another matter.

Feeds 6
6 chicken breasts or 3 each of thigh and breast fillets trimmed and cut into large bite size pieces
2 tbsp plain or gluten free flour
1 large sweet potato peeled and thinly sliced on a mandolin
200ml pouring cream mixed with 200ml chicken or vegetable stock
1 medium head of cauliflower trimmed and thinly sliced
1 clove garlic peeled chopped and mashed
1 medium shallot peeled and finely chopped
100gr grated Parmesan
1 heaped tsp herbs de Provence
olive or rape seed oil for browning the chicken

Oven at 180
Heat the oil in a large frying pan.
Dust the chicken in the flour, season and cook in batches for a few minutes until golden brown – set aside
Add the shallot to the pan and cook for a minute or two until softening. add the garlic and further cook for a minute or 2.
Add the sweet potato slices and cook for about 5 minutes until softening
Add cream and stock mix, half the cheese and season
Spoon the chicken and vegetables into a baking dish. Top with the cauliflower and sprinkle with the remaining cheese
Bake for about 25 minutes until golden brown.
This needs nothing – enjoy!