Chicken and Cauliflower and Pecorino Romano

Submitted by Chef mariajane

"We've known for a long time that cabbage is a good source of dietary fiber and vitamin C. Now we are learning that cabbage is also high in beta-carotene, a building block for Vitamin A. Scientists believe that eating cabbage may help prevent cancer. In fact all the vegtables in the cabbage clan - broccoli, Brussels Sprouts, and cauliflower - have been found to help the body's defense system. These vegetables are called "crucxiferous" vegetables because they have crosslike structures at their base or stem, So this dish is not only very delicious, it also serves a very good purpose as a cancer prevention agent, and a high source of beta carotene - very healthy and delicious to boot!!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 tbsp.olive oil
• 2 whole boneless skinless chicken breasts, split and cut into 1/2-inch pieces
• 1⁄4 teaspoon fresh ground black pepper
• 1 small head cauliflower, cored and trimmed florets
• 1 medum onion, thinly sliced
• 3⁄4 lb mushroom, trimmed and sliced
• 1 bunch scallion, cut into 1-inch pieces
• 1 tablespoon cornstarch dissolved into 1/2 cup chicken stock or 1 tablespoon water
• 3 cups spinach leaves
• grating pecorino romano cheese (to garnish)

directions

1. In a large skillet or wok over medium-high heat, heat 2 tablespoons of the oil. Add the chicken pieces, sprinkle with the pepper, and stir-fry the pieces for 2-3 minutes or until they are lightly browned. Remove the chicken from the pan and set aside.
2. To the same skillet, add 1 more tablespoon of oil and heat. Add the cauliflower and onion and stir-fry for 6 minutes. Cover and cook for 5 minutes more. Remove and set aside.
3. Add the last tablespoon of the oil and heat. Add the mushrooms and scallions and sauté for 4 minutes. Return the chicken, cauliflower and onion to the pan and add the cornstarch mixture. Continue cooking, covered, until the cauliflower is tender and the chicken is cooked, about 5 minutes.
4. Arrange the raw spinach leaves on a serving platter and spoon the chicken and cauliflower over the spinach. Garnish with a grating of Pecorino Romano cheese.