Pasta and cauliflower casserole with chicken

Pasta and cauliflower casserole with chicken

Based on 9 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
300 g 
farfalle
900 g 
cauliflower
350 g 
chicken breast
1  
chili
750 ml 
hollandaise sauce
2 tbsp 
curry powder
150 g 
salty crackers
oil for frying
butter for greasing
salt
pepper
Metric
Imperial
  • 300 g farfalle
  • 900 g cauliflower
  • 350 g chicken breast
  • 1  chili
  • 750 ml hollandaise sauce
  • 2 tbsp curry powder
  • 150 g salty crackers
  • oil for frying
  • butter for greasing
  • salt
  • pepper

Utensils

  • pan
  • baking dish
  • food processor
  • oven
  • bowl
  • colander
  • whisk
  • 2 pots
  • cutting board
  • knife

Enjoy with

Juliénas cru, Beaujolais
Medium-bodied wish a wild flavor and high acidity, this Beaujolais pairs well with the intense creaminess of this casserole.

Nutrition per serving

Cal
413
Protein
29g
Fat
11g
Carb
49g

Step 1/5

Preheat the oven to 180°C/360°F. Bring water to a boil and salt generously. Cut the cauliflower into florets and cook in salted boiling water for approx. 4 - 5 min. Strain califlower into colander and drain.
  • 900 cauliflower
  • oven
  • pot
  • colander
  • cutting board
  • knife

Preheat the oven to 180°C/360°F. Bring water to a boil and salt generously. Cut the cauliflower into florets and cook in salted boiling water for approx. 4 - 5 min. Strain califlower into colander and drain.

Step 2/5

In another pot of boiling, salted water, cook the farfalle until al dente and strain into colander and drain.
  • 300 farfalle
  • pot

In another pot of boiling, salted water, cook the farfalle until al dente and strain into colander and drain.

Step 3/5

Finely chop the chili. Cut the chicken breast into bite-sized pieces. Put the hollandaise sauce in a medium bowl and add curry powder and chopped chili. Whisk well and season with salt and pepper. Heat oil a pan and sauté the chicken for approx. 5 min.
  • 1 chili
  • 350 chicken breast
  • 750 ml hollandaise sauce
  • 2 tbsp curry powder
  • salt
  • pepper
  • oil for frying
  • pan
  • bowl
  • whisk

Finely chop the chili. Cut the chicken breast into bite-sized pieces. Put the hollandaise sauce in a medium bowl and add curry powder and chopped chili. Whisk well and season with salt and pepper. Heat oil a pan and sauté the chicken for approx. 5 min.

Step 4/5

Put the salty crackers in a food processor and finely grind.
  • 150 salty crackers
  • food processor

Put the salty crackers in a food processor and finely grind.

Step 5/5

Grease the baking dish with butter. Combine pasta, cauliflower, and chicken in the dish and pour the hollandaise sauce over evenly. Top with ground crackers and bake at 180°C/360°F for approx. 15 - 20 min.
  • butter for greasing
  • baking dish

Grease the baking dish with butter. Combine pasta, cauliflower, and chicken in the dish and pour the hollandaise sauce over evenly. Top with ground crackers and bake at 180°C/360°F for approx. 15 - 20 min.