BBQ chicken and cauliflower bake

I hate having leftovers in the fridge, and as you know I love a one pot dinner, so I thought of this for an ‘end of week’ special to clean out the fridge of all those bits and pieces that might still be hanging around.  This will feed 3 – 4 (depending on how hungry everyone is).


You will need a large baking dish, and preheat the oven to 180 celcius (fan forced) while you are assembling the dish.

1/2 bbq chicken, chopped;

1 head of cauliflower, cut into small florets;

500g greek yoghurt;

Salt and pepper to taste;

2 cloves finely chopped garlic;

4 sprigs of oregano, leaves stripped;

3 handfuls of shredded cheese.

Place the cauliflower in a large heatproof bowl with a lid, and cook in the microwave for 12 minutes or until softened, then drain. Place the bbq chicken and drained cauliflower in the dish.  Mix together then yoghurt, salt, pepper, half of the oregano and garlic and stir through the chicken and cauliflower in the dish until well combined.  Sprinkle the cheese over and place in the hot oven for 15 minutes.  Sprinkle with the remaining oregano and enjoy.

Massaman chicken and cauliflower curry – slow cooker

I love my slow cooker, particularly so I can go out and let my appliances do the cooking for me.  I often ‘fire up’ the slow cooker when I am going out to the football for the day, smug in the knowledge that while I am enjoying the game, dinner is cooking at home, and all I have to do when I get home is tweak it, and it is ready to serve.

This is not quite as bad as it could be, as I used light evaporated milk with some dessicated coconut for flavouring, rather than coconut milk.  I also love this as there is very little preparation to do, no cutting or browning of meat, so it is very quick to assemble.  You don’t need to brown the chicken as it will pick up a lot of colour from the curry paste.  See what you think.

Massaman chicken and cauliflower curry

Massaman chicken and cauliflower curry

This should serve four people, accompanied with rice or whatever you fancy.


4 chicken thigh fillets (no bones)

Half a cauliflower, cut into florets

1/2 cup massaman curry paste

395g tin light evaporated milk

3 tbsp dessicated coconut

2 cinnamon quills

2 star anise

2 cardamon pods, bruised (do this by putting them on your cutting board, and pushing down with the flat of the knife until they are just squashed open)

1 bay leaf

1/2 fresh lime, to juice

1 tsp sugar

3 tsp gluten free cornflour


Place the chicken and cauliflower into the crock of the slow cooker.  In a jug, mix the curry paste and evaporated milk, pour over the chicken and cauliflower in the crock.  Sprinkle over the coconut, add the cinnamon, star anise, cardamon and bay leaf and stir well to combine.  Cover, and cook on low for 6 & 1/2 hours.

Squeeze the lime into a small bowl, add the sugar and stir through the cornflour until the paste is smooth.

Remove the lid and take out the cinnamon, star anise, cardamon and bay leaf.  Stir in the lime & cornflour paste, cover.  Turn the slow cooker up to high for 10-15 minutes, give it a final stir, and serve, sprinkled with a little parsley or even coriander.  The chicken should be so tender you can cut into it with your fork, no knives required!


Whole cauliflower gratin – gluten free

Like cauliflower cheese?  I do – how about presenting a whole cauliflower next time?  I make mine with a milk/stock mix to cut down on the fat, but you can use only milk if you prefer.

I used a pyrex casserole dish for this – one with a lid that can double as a dish.  You will see why.

Whole cauliflower gratin

Whole cauliflower gratin


Whole cauliflower

50g butter

1/3 cup gluten free plain flour

1 cup milk

1 cup vegetable stock (or you can use milk if you prefer)

3/4 cup grated tasty cheese

1/3 cup grated parmesan cheese

Salt and pepper

Parsley flakes, to garnish

Turn the cauliflower over, trim the leaves off and cut out as much of the core as you can without removing the florets (the core will be tougher than the florets when cooked, so if you can cut some out it will give a better result).  Turn the right way over and put on a microwave safe dish/plate (in my case the lid of the casserole dish) and microwave on high for 8 minutes, or until the cauli is just tender.

In the meantime, melt the butter in a medium saucepan.  Add flour, and stir about a minute until it is bubbling.  Add the liquid (I like the flavour of the stock/milk mix, and of course it is lower in fat, but if you prefer the creaminess of milk you can use two cups of milk instead of a cup of each – yours will be whiter of course as the stock does colour the end result).  Stir until smooth and bring to the boil.  Simmer, stirring constantly for about three minutes until thickened.  Take off heat and stir in half the cheeses.  Season to taste.

Pour 1/3 of the mix into the bottom of the casserole dish, put the cauli on top, then pour over the rest of the sauce.  Top with the remaining cheeses.  Return to microwave on high for a further five minutes.  Put in the oven for 10 minutes, to brown and make the cheese crust a little.

Garnish with parsley.