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cauliflower with smoked chicken
From ‘5 Ingredients 10 Minutes’ Print Book page 119
serves 2
Chicken in a can? Yes it does exist. And yes it is edible. It’s like a more chickeney version of tinned tuna. I’ve fallen in love with the smoked variation.
It’s perfect with some cauliflower that has been cut into tiny trees so it cooks in no time at all. A great vegetable-focused dinner when you still feel like a bit of meat as well.
For our vegetarians, some smoked almonds would make a wonderful substitute for the chicken. Or even some raw almonds.
1/2 head cauliflower, cut into tiny trees the size of a grape
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1 can smoked chicken (160g / 5oz), drained
1/2 bunch flat leaf parsley, leaves picked
1. Heat a few tablespoons olive oil in a large frying pan on a medium high heat.
2. Cook cauliflower, covered and stirring occasionally for about 8 minutes or until tender. If it starts to burn, add a few tablespoons water.
3. Meanwhile, mix mustard, vinegar and 1 tablespoon extra virgin olive oil. Season.
4. Add chicken to cauliflower and cook for another minute or until chicken is hot.
5. Remove from the heat and toss cauliflower and chicken in the dressing with the chives.
variations for dietary requirements:
vegetarian – Replace chicken with crumbled feta or some buffalo mozzarella
vegan – Replace chicken with a large handful of roasted cashews, or 1/2 tin drained chickpeas.
other adaptation ideas:
vary veg – Replace cauliflower with broccoli or broccolini.
change the chicken – Try canned tuna in oil, or crumbled pork sausages.
loose the creamy dressing – Just skip the mustard and go with a simple sherry vinegar dressing or switch to lemon juice.
go more salad – Either increase the amount of parsley or substitute in a couple of handfuls of salad leaves to give it a fresher, lighter feel.
quit smoking – Substitute shredded chicken from the local takeaway for the canned chicken.
add some spice – cauliflower loves to soak up flavours so why not make it a bit more exotic with a teaspoon of ground coriander.
troubleshooting guide:
too dry? – Drizzle with a little extra virgin olive oil or a little more vinegar or both.
cauliflower crunchy – It’s important to get the cauliflower cooked through and tender. If you find it’s burning, add a few tablespoons water, cover with a lid and reduce the heat slightly.
cauliflower burnt – You need to be on your toes with this dish – stir freequently and add a splash of water if it’s starting to stick and burn. Alternatively, roast the cauliflower as per this recipe.
serving suggestions
Serve warm as a meal on it’s own.
Pair it with a classic green salad.
Serve with a warm chickpea salad for a bit of a warm salad fest.
leftover potential:
OK. Gently reheat in a saucepan for a few minutes, the parsley will wilt a little but it won’t be the end of the world.
related links:
on stonesoup: world vegan day – a tribute
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