Chicken & Cauliflower Dish with Baked Potato Wedges

50–60 min

Steamed cauliflower and sautéed chicken layered with béchamel sauce and melted cheese, baked until golden; served with crispy-coated potato wedges.

prepPreheat oven to 200°C / 390°F
1 small cauliflower, cut into stems	Steam cauliflower, 10 min			Fold in steamed cauliflower, transfer to baking dish	Pour sauce over chicken & cauliflower	Top with cheese	Bake 200°C / 390°F, 20–30 min until golden & bubbly
little less than 120 ml water
1 medium onion, diced	Sauté onion until lightly brown	Add chicken, sauté until cooked	Season with paprika, salt, pepper
1 chicken breast, cubed
60 ml olive oil
1/2 tsp sweet paprika
1/2 tsp salt
1/2 tsp black pepper
1 heaped tbsp / 15 g butter
2 heaped tbsp / 20 g flour	Melt butter, add flour & oil, sauté until light caramel	Whisk in milk, salt, nutmeg, simmer until thickened
45 ml olive or vegetable oil
480 ml milk
salt to taste
dash of nutmeg (optional)
about 100 g shredded mozzarella or kashar cheese
4–6 medium potatoes, peeled, washed, cut into wedges	Coat potatoes with cornstarch, cornmeal, paprika, salt	Drizzle & toss with olive oil, spread on baking paper
1 tbsp cornstarch
1 tbsp cornmeal
sweet or hot paprika
salt
4–5 tbsp / 60–75 ml olive oil
baking paper

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