Cauliflower Crusted Chicken

Cauliflower crusted chicken features succulent chicken breast topped with a cheesy cauliflower mixture for a delicious and easy meal that's perfect for any occasion. Gluten free, nutritious and ready in under 40 minutes!

This cauliflower crusted chicken is a delicious way of serving chicken breast. This recipe features baked tenderised chicken breasts topped with a crust mixture of raw cauliflower, cheddar and feta. The cauliflower topping helps to keep the chicken juicy while also adding flavour and crunch.

Cauliflower crusted chicken ingredients and substitutions

• Chicken: use skinless, boneless chicken breast. I do not recommend using chicken thighs instead.
• Cauliflower: ensure it's firm and has no dark spots.
• Cheddar: you can use mozzarella instead.
• Feta: goat's cheese makes a good substitute. This ingredient adds lots of flavour plus binds the cauliflower mixture so I do not recommend omitting it.
• Herbs: I used Italian herbs but you can use your favourite herb mixture.
• Garlic granules.
• Olive oil.
• Salt and pepper.
• *Cherry tomatoes: optional.

Step-by-step recipe instructions

1.Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Prepare chicken: Place the chicken breasts on top of a large cutting board, cover with cling wrap or parchment paper and gently pound the thicker sections of the meat, using either a meat mallet or rolling pin, until approx. ½-inch thick.

3. Season chicken: Rub both sides of each chicken breast with oil, season with salt and pepper and sprinkle with the herbs. Arrange on top of the baking sheet and set aside.

4. Prepare cauliflower: Place the cauliflower florets in a food processor and pulse until coarsely chopped. Add both cheeses, garlic granules and pepper to taste then pulse several times until thoroughly combined and the mixture starts becoming sticky.

• TIPS: Be careful not to overblend the mixture. The food processor is quick and easy, but you can chop the cauliflower by hand, if preferred.

5. Assemble: Cover each chicken breast with the cauliflower mixture without pressing down too much. Add cherry tomatoes, as I have done (optionally).

6. Bake: Bake in the centre of the oven for 20 minutes. Remove from the oven, set aside for 3 minutes then serve.

Serving suggestions

This crusted chicken with cauliflower is delicious served with fresh parsley or chives, pesto sauce, as well as yogurt-based sauces including ranch and dill mustard. You can serve it with mashed spinach potato, spiced carrot mash, green beans or peas.

Top tips

• Pat the chicken with a paper towel to remove excess moisture before seasoning.
• Pounding the chicken before adding the cauliflower topping tenderizes the meat, increases the surface area (so you can add more topping), and ensures the meat has more or less the same thickness so it cooks evenly.
• Do not overblend the cauliflower mixture. It should be slightly sticky but still grainy, not mushy.
• There is no need to add salt to the cauliflower topping mixture (it contains salty feta).
• You can prepare the cauliflower ahead and keep refrigerated, covered (overnight) until you are ready to make the recipe.
• Best served hot. Leftover cauliflower crusted chicken can be refrigerated, covered, for up to 3 days. Reheat in the microwave.
• Freeze for up to 3 months.

Related cauliflower recipes to try next

• Cauliflower Rice Stuffed Peppers
• Honey Chicken and Peaches with Cauliflower
• Fish Pie with Cauliflower Topping
• Cauliflower Stuffing with Crispy Topping

See also these other easy meals including more chicken recipes!

Recipe

Keep in touch!

How has your cauliflower crusted chicken turned out for you? Let me know in the comments below, thanks!

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