April 15, 2016
1 hr 15 mins
1 hr 35 mins
1Place cauliflower and water into a saucepan, bring to the boil. Cover and cook over medium heat for 8-10 minutes until tender. Drain, add butter and toss to coat. Set aside 15 minutes to cool. Blend or process with ricotta until creamy. Season with salt and pepper to taste.
2Meanwhile, heat the olive oil in a saucepan over medium heat. Add onions and cook 5 minutes until softened. Add both chopped and sliced mushrooms and cook 10 minutes or until all of their liquid has evaporated. Increase heat to high, add chicken and thyme and continue cooking 5 minutes.
3Blend cornflour with a little of the chicken stock to a smooth paste then stir in remaining stock. Pour into the chicken and mushroom mixture and bring to the boil. Add tomatoes and simmer 10-15 minutes or until thick. Stir through the yoghurt, spinach and adjust the seasoning.
4Preheat oven to 220°C/ 200°C fan forced. Grease 4 x 1 ½ cup capacity ovenproof ramekins. Spoon chicken and mushroom mix into four oven proof ramekins then spoon over the creamed cauliflower. Bake for 20-30 minutes until the cauliflower is golden. Serve.
Pure Food Cooking