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Cheesy Chicken Cauliflower Bake
Rachel Kim

Cheesy Chicken Cauliflower Bake

Roasted cauliflower gives the base real structure. Steamed florets would go watery. Mustard-cheddar sauce coats the chicken without pooling. Broil briefly if the top still looks pale.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs cauliflower cut into small florets
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 tbsp Dijon mustard
  • 2 cups shredded sharp cheddar cheese divided
  • 3 cups chopped cooked chicken

Method
 

  1. Heat the oven to 425°F and toss the cauliflower with the olive oil, 1/2 teaspoon salt and black pepper.
  2. Roast the cauliflower on a sheet pan until browned and just tender, 18 to 20 minutes.
  3. Melt the butter in a saucepan, whisk in the flour for 1 minute and gradually whisk in the warm milk.
  4. Simmer until thick, remove from the heat and stir in the mustard, remaining salt and 1 1/2 cups cheddar.
  5. Fold the roasted cauliflower and cooked chicken into the sauce and transfer the mixture to a 2 1/2-quart dish.
  6. Top with the remaining cheddar and bake at 375°F until bubbling, 15 minutes.