By Mama2boys on June 07, 2007
"I found this recipe on about.com and tucked it away here for safe-keeping. It's originally called: Poulet au Choufleur. My family is from France, so I'm always on the lookout for a good French-inspired dish. NOTE: Marinate the chicken at least one hour or overnight."
Serving Size: 1 (1043 g)
Servings Per Recipe: 1
"I do love a good cauli dish and I thought this was great. I used boneless skinless chicken breasts that I cut into strips but otherwise I left the recipe as is. I thought there was a bit too much liquid at the end so I might leave the top off the casserole dish for the last 10 minutes next time. It was missing that real melt-in-your-mouth roasted cauliflower 'feel' but it was almost there.
This is not very strongly flavoured so don't be shy about adding more garlic or olives to it. I served it on a bed of brown rice with a side salad and it easily served 4."
"We're not big fans of cauliflower, so this recipe was impressive in that it made the stuff palatable. I'd make it again."