This Recipe includes
|Cauliflower (chopped florets)|
|Chicken filets or thighs|
|Grated cheese such as gruyère, emmental, or cheddar.|
|Heavy cream or crème fraiche|
Spices, herbs and flavoring ingredients:
|Pinch of dried parsley leaves|
|Grated nutmeg powder|
|Pinch of garlic powder or flakes|
|Onion powder for seasoning|
|Salt and pepper|
Why we love it
Known as Gratin de chou-fleur au poulet in French, this cauliflower and chicken casserole is a French classic. One of the main reasons is because it is so easy to make: meat and veggies all in one dish, and all at the same time!
The cauliflower contributes a subtle nutty taste while the chicken adds the savory protein ingredient. When cooked together in a casserole, the flavors blend and complement each other.
With cream, cheeses, herbs and spices, all cooking together, it all just comes together wonderfully. Considered a classic comfort dish in France, this is one dish warms the insides. It is perfect for those cozy Sunday meals or warming up on a cold day.
Another reason why it is well-loved is that the ingredients are readily available and likely already in your pantry. This makes it a convenient dish to prepare, whether you’re an experienced cook or a beginner in the kitchen.
The versatility of this dish is also a major draw. You can experiment with various herbs, spices, and cheeses to create a dish that satisfies your personal liking.
So whether cooking for a family gathering or a dinner party, you can be sure that this protein-filled cauliflower and chicken casserole is going to be a hit!
What to serve with it?
What drinks to serve with it?
How to store it?
You can prepare this delicious cauliflower and chicken casserole in advance, and even keep it overnight in the fridge. Let it cool, and then place in an airtight glass container.
I wouldn’t recommend freezing it however, as the cheese may not do well in the freezer.
- 3-4 pieces of fresh chicken *
- 2 cups of chopped fresh cauliflower florets *
- 1/2 cup of shredded cheese (cheddar, gruyere, emmental, etc.)
- 2 cups of heavy cream or crème fraiche
- 1 teaspoon of garlic powder
- 1 teaspoon of grated nutmeg
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- pinch of salt and pepper to taste
- Chop the cauliflower into small florets.
- Preheat the oven to 360°F (180°C).
- In a large casserole dish, add the cauliflower and chicken and add the all the spices on top. (Do not add the cream or the cheese.)
- Lightly mix so that the spices cover the cauliflower florets and chicken.
- Place the casserole in the oven for about 45 minutes or until the chicken looks cooked. (Cut into the chicken to make sure, if necessary.)
- Take the tray carefully out of the oven, and add in the cream and cheese on top.
- Place the casserole dish back in the oven and cook for another 10 minutes or until the cheese looks melted.
- Serve while warm.
* If using frozen chicken, use frozen cauliflower and increase cooking time by 30 minutes at 360°F (180°C).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 54gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 177mgSodium: 180mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 13g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other gratin recipes
- Tuna penne gratin in creamy pink sauce
- Coquilles St. Jacques (scallops) en Gratin
- Mushroom and pasta gratin (with bacon)
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !