First prized by the court of King Louis XIV, cauliflower provides a royal health boost to everyone's diet. This versatile veggie is not only low in calories, it's also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidant vitamin C -- required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.
Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and brussels sprouts.
Ingredients - Chicken Cordon Bleu
- 3 skinless boneless chicken breasts, thin sliced
- 1 large egg
- 1/2 cup almond flour
- 1/2 tbps salt
- 1/4 tbps pepper
- 1 tps garlic powder
- 1/4 cup grated parmesan cheese
- 6 slices thinly sliced lean deli ham, I used a black forest ham style
- 3 slices Swiss cheese, cut in half
- 6 toothpicks
Ingerdients - Cauliflower Mash
- 1 head of cauliflower
- 1 tbsp butter
- 1 tsp of salt, pepper and garlic powder to flavor
- splash of milk for extra creaminess
Preheat oven to 450°. Cover a large baking sheet with aluminum foil.
Lay the chicken on a working surface. Make sure the chicken is no more than a 1/4 inch thick. You can cut the breasts in half to make them thinner.
Place a slice of ham on top of the chicken, then a piece of cheese and roll, closing it with a toothpick to hold the roll closed.
In a medium bowl whisk the egg to make an egg wash (fancy word for: whisked, liquified eggs.)
In another medium bowl combine the almond flour, salt, pepper, and parmesan cheese.
Dip the chicken rolls into the egg wash and then into the flour mixture. Coat well.
Place the completed chicken rolls on the baking sheet, and then put them in the oven for 20-25 minutes to cook.
While the chicken cooks let's make the cauliflower mash. Grab a pot and vegetable steamer, fill the pot with 1 inch of water and place the pot on the stove over high heat, wait for it to start boiling.
Take the head of cauliflower and cut off the flourets into 1 inch pieces until you have enough to fill 2 cups.
Once the water is boiling pop the cauliflower into the pot and cover for 5-7 minutes, keeping the heat on high. Once the cauliflower is tender enough to easily stick a fork through it (think butter consistency) it's done.
Take the cauliflower from the pot and toss it into your food processor or blender with the butter, salt, pepper, garlic powder and milk. Blend it for 10-15 seconds, or longer if you want a creamier consistency.
Once the chicken and cauliflower mash are done, arrange them on your preferred serving platters and enjoy! I enjoyed it paired with a chilled glass of Pinot Grigio from Italy. (Label: Grigio Luna, from Villa Borghetti)