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Chicken flan with soft cauliflower and oat dough: light

Chicken flan with soft cauliflower and oat dough: light

Chicken flan with soft cauliflower and oat dough: light

A chicken casserole with soft cauliflower and oat dough, gluten-free and very easy to prepare




A delicious chicken and cauliflower pie, a healthy (gluten-free) and tasty solution for light and balanced meals

Recipe for 4 people.

Gluten free

Preparation: 00:50 + chicken cooking time

Interval: 00:20

TOOLS

1 cutting board(s), 1 pressure cooker, 1 kettle, 1 deep frying pan or skillet, 1 mould with removable rim (round), 1 sieve(s), 1 colander, 1 spatula(s), 1 grater

EQUIPMENT

conventional + processor or mixer

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the chicken filling:

– olive oil to taste for the soffritto + a little for greasing (or oil)

– 700 g chicken breast (with bone)

– 2 bay leaves

– 1/2 onion(s), chopped

– 2 cloves garlic, minced

– 1/2 grated carrot(s) (optional)

– 1 unit of tomato, chopped

– Salt to taste

– pepper to taste THE

– parsley to taste, chopped

Ingredients for the cake dough:

– 400 g of fresh cauliflower (⅓ unit every 2 portions)

– 3 units of eggs

– 250 g of ricotta

– pepper to taste THE

– Salt to taste

– nutmeg to taste, grated THE

– 2/3 cup(s) gluten-free oat flour + a little for sprinkling the pan

Ingredients TO COMPLETE:

– 100 g of mozzarella

Ingredients TO ACCOMPANY:

– seasoned green leaves (optional)

PREPARATION:

  1. This pie can be made with leftover cooked or roasted chicken.
  2. Bring water to a boil to cook chicken and cauliflower.
  3. Start by cooking the chicken (see preparation).
  4. Next, cook the cauliflower (see preparation).
  5. Separate other ingredients and utensils from the recipe.
  6. Grease a round baking dish, preferably with a removable bottom (26 cm for 4 portions) with olive oil or oil-preserved oil and sprinkle with gluten-free oat flour.
  7. Peel and chop the onion and garlic cloves for the filling.
  8. Wash, peel and grate the carrot(s) – optional.
  9. Wash and chop the parsley – set it aside wrapped in absorbent paper.
  10. Drain the ricotta using a sieve.
  11. Grate the mozzarella to finish.

PREPARATION:

Chicken – Cooking:

  1. Season the chicken breast with salt and pepper.
  2. Cook in a pressure cooker for 20 minutes with boiling water (enough to cover) and the bay leaf(s).
  3. Then cook the cauliflower.

Cauliflower – Cooking:

  1. Wash the cauliflower, separate the stems and divide them into florets.
  2. Place the florets and stems in a pan, cover with boiling water and add salt.
  3. Cook for 5 minutes, or long enough for them to become soft.
  4. Then drain.
  5. Continue pre-preparation (point 5)

Chicken breast:

  1. Check if the chicken is cooked: release the pressure, open the pan.
  2. Save the chicken broth for other preparations.
  3. Remove the chicken breast, place it on a plate and shred it with two forks.

Chicken filling:

  1. In a skillet or frying pan, heat the oil over medium heat and sauté the onion until translucent.
  2. Then add the chopped garlic clove.
  3. Add the grated carrot (optional), the chopped chicken and the chopped tomato(s).
  4. Season with salt and pepper.
  5. Brown for a few minutes, just enough to blend the flavors.
  6. Finally add the chopped parsley.
  7. Transfer to a bowl and let cool.

Cauliflower and Oat Pasta:

  1. Preheat the oven to 180°C.
  2. In a blender or food processor, process the cooked cauliflower until it has a grainy consistency.
  3. Add the eggs, ricotta, pepper, salt and nutmeg.
  4. Beat until you get a smooth mixture.
  5. Add the gluten-free oat flour and beat again until well incorporated and the dough becomes soft and thick.

Chicken and Cauliflower Pie:

  1. Mix the cauliflower mixture with the reserved filling.
  2. Transfer the mixture into the previously prepared pan.
  3. Cover the cake with grated mozzarella.
  4. Place in a preheated oven at 180°C and bake for about 20 minutes, or until the cake is golden and cooked through (the time may vary depending on the size of the portion and the height of the cake in the pan).
  5. Do the toothpick test in the center, if it comes out dry the cake is ready.

FINALIZATION AND ASSEMBLY:

  1. Serve the chicken and cauliflower pie warm, with a fresh salad or other sides of your choice.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Baking and gourmet cakes

Source: Terra

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