Ingredients
- chicken breast 130 g
- mushrooms 200 g
- cauliflower 250 g
- milk 30 ml
- olive oil 7 g
- garlic 1 clove, optional
- salt
- pepper
- fresh parsley, optional
Instructions
- Unroll the cauliflower into florets and boil in lightly salted water or steam until very soft, about 12–15 minutes.
- Drain the cauliflower well, then puree it with the blender together with the milk and about half the amount of oil, until you get a smooth and creamy puree. Season with salt and pepper.
- Meanwhile, season the chicken breasts with salt and pepper. Cook it in a non-stick pan or on the grill until it is well seared and lightly browned on both sides. After cooking, let it rest for 2 minutes, then slice it.
- Cut the mushrooms into slices. In the same pan, add the rest of the oil and cook the mushrooms over medium heat until the remaining water is reduced and they begin to brown slightly. If you wish, add a finely chopped clove of garlic at the end.
- Place the fine mashed cauliflower on the plate, then add the chicken breast and the browned mushrooms on top or next to it.
- Optionally, sprinkle with some fresh parsley before serving.
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