Cauliflower puree with chicken breast
When I need something quick and consistent for lunch, I often make cauliflower puree with chicken breast. I've tried this recipe several times, with slight modifications depending on what I find in the fridge. I like it because it's quite light and doesn't dirty many dishes. If you have a piece of chicken breast and a small cauliflower, everything goes pretty quickly, just enough time to do other things in the kitchen.
Quick Info
Total Time: 35-40 minutes
Servings: 2-3
Difficulty: Easy
Ingredients
300-400 g chicken breast, skinless and boneless
half a cauliflower (about 400 g)
2 green onions
2 cloves of garlic
1 tablespoon sour cream
1 tablespoon tomato paste
salt
pepper
250 ml water
Preparation Method
1. Break the cauliflower into florets, wash it, and boil it in salted water. I let it cook for about 10-12 minutes until it softens well. I drain it and let it sit in a strainer for a bit.
2. Cut the chicken breast into suitable cubes, not too small (so it doesn't dry out). Wash and slice the green onions. Peel and finely chop the garlic.
3. In a pan or pot, add the onion and garlic with 1-2 tablespoons of water (I don’t use oil at this step, but you can add a little if you want). I sauté them covered on low heat for 2-3 minutes until the onion starts to soften.
4. Add the chicken breast. Mix, add salt and pepper to taste, and let it cook covered for about 3-4 minutes until it changes color. Add the tomato paste and about 200 ml of water.
5. Let everything simmer covered on low to medium heat for another 10-12 minutes. Occasionally stir and add a bit more water if it reduces too much. When the chicken is tender and the sauce has thickened, I turn off the heat.
6. In the meantime, puree the boiled cauliflower with an immersion blender or a potato masher. Add a tablespoon of sour cream, salt to taste. Mix well until creamy.
7. Serve the cauliflower puree alongside the chicken in sauce, warm.
Why I Make This Recipe Often
It’s quick to make, light, and you don’t feel heavy afterward. The cauliflower puree keeps well in the fridge and reheats easily. The chicken in sauce is good even the next day. It’s also great for takeout if you put it in a container. It doesn’t have many ingredients, and often I use what I already have.
Tips and Variations
Tips
If you use chicken breast from the fridge, take it out 10 minutes before cooking so it’s not too cold when you cook it.
You can leave a few whole florets in the puree for texture.
If you have a blender, the puree will be smoother. With a potato masher, it will remain more rustic.
Substitutions
The chicken breast can be replaced with boneless thighs, but the cooking time will be a bit longer.
Sour cream can be replaced with Greek yogurt or a small cube of butter.
Tomato paste can be replaced with 2 tablespoons of tomato juice or a finely chopped ripe tomato.
Instead of green onions, you can use finely chopped yellow onion.
Variations
You can use broccoli instead of cauliflower for the puree, or you can add 1-2 small potatoes in the water if you want a denser texture.
For a different flavor, add chopped parsley at the end over the chicken.
If you want it spicy, add a pinch of chili flakes or hot paprika to the chicken.
Serving Ideas
It’s good with a simple seasonal salad, with a bit of oil and vinegar.
It can also be served as a main dish for lunch or dinner.
It goes well with pickles or sour cucumbers, especially if the puree is creamier.
Frequently Asked Questions
Can I make the puree just from cauliflower, without sour cream?
Yes, it works well even without sour cream, especially if you want it lighter. You can add a tablespoon of olive oil at the end if you want.
Can I freeze the cauliflower puree?
Yes, it freezes well, but after thawing, it should be reheated slowly, stirring often, so it doesn’t separate.
What happens if I boil the cauliflower too much?
If you leave it too long, the puree can become watery. It’s good to drain it well before mashing.
Can I use another type of meat?
Yes, it works with turkey breast or even ground meat, but it will have a different texture.
Nutritional Values
For a medium serving (about 350 g):
Calories: 270-320 kcal
Protein: 28-32 g
Carbohydrates: 10-13 g (cauliflower + onion + tomato paste)
Fats: 6-9 g (sour cream and chicken breast)
It’s a fairly balanced recipe, with protein and fiber from the cauliflower, low fats, and relatively few carbohydrates.
Storage and Reheating
It keeps in the fridge in closed containers for up to 3 days. The puree reheats on low heat, stirring to prevent sticking. The chicken can be reheated with a tablespoon of water to prevent it from drying out. If you made a larger batch, the puree can also go in the freezer. I don’t recommend freezing the chicken in sauce, as it may change its texture.
This recipe is practical, and if you want, you can double the quantities easily for more servings.
The cauliflower is broken into florets and boiled for 10 minutes until softened, then drained. The chicken breast is diced, the onion and garlic are chopped, and placed in a pan with a lid to sauté. A tablespoon of tomato paste and a glass of water are added. It is left to boil until reduced, seasoned with salt and pepper. The cauliflower is made into a puree, sour cream is added, and seasoned with salt.
Potatoes or broccoli can be used.
Ingredients: 300-400 g chicken breast, 2 green onions, 2 garlic cloves, 1 tablespoon sour cream, half a cauliflower, 1 tablespoon tomato paste, salt, pepper, water
