Golden Chicken, Braised Greens and Cauliflower Gratin

Golden Chicken, Braised Greens and Cauliflower Gratin

This recipe is gluten-free and a great way to make cauliflower tasty! I adapted it from a traditional potato gratin recipe so the amounts are approximate. To make it dairy-free, omit the cheese and swap cream for coconut cream. My partner loved the cauliflower gratin so much, it was the first time he went back for seconds of cauliflower! A great recipe to eat more vegetables. I used the oven as well as the grill to fasten up cooking time so use your own discretion when cooking. Hope you like it!

Cauliflower Gratin

  • ½- ¾ head of cauliflower (800g approx.), cut into florets
  • 3 onions
  • olive oil
  • 1 chicken stock cube or 1 tsp chicken stock powder
  • ½ bunch of fresh sage
  • 100ml of pouring cream or coconut cream
  • Parmesan cheese to grate on top


  • 4 chicken thighs
  • A few sprigs of fresh rosemary


  • Your choice of greens eg leeks, baby spinach or peas 


  1. Preheat grill to high.
  2. Place the cauliflower florets into a saucepan with boiling water and cook for a few minutes with a lid on. This is to fasten up the cooking process. They should not be cooked through.
  3. Slice onions finely and place in a roasting tray. Drizzle with oil, sprinkle the stock powder over, season with sea salt and pepper and tear sage leaves over the top. Stir to combine.
  4. On a large sheet of baking paper, bash the chicken to flatten it and toss with rosemary, salt and pepper.
  5. Fry chicken in oil, turning halfway to brown both sides until cooked through.
  6. Drain the cauliflower well, add to roasting pan and stir into onions, spreading into a flat layer.
  7. Pour over the cream, finely grate over parmesan, and place under the grill until cooked, stirring regularly.
  8. Saute greens in oil. Serve with the chicken and gratin.


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