Ghostly Gala Chicken Cauliflower (Print View)

Tender poached chicken alongside silky cauliflower purée and sautéed white mushrooms with cracked pepper shadows.

# What You'll Need:

→ Protein

01 - 4 small boneless, skinless chicken breasts (5.3 oz each)
02 - 1 tsp salt

→ Vegetables

03 - 1 medium cauliflower head, cut into florets (24.7 oz)
04 - 8.8 oz white button mushrooms, sliced
05 - 1 small white onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy

07 - 4 fl oz heavy cream
08 - 2 tbsp unsalted butter
09 - 1 oz cream cheese

→ Pantry

10 - 2 tbsp extra-virgin olive oil
11 - 1 tsp freshly cracked black pepper (for shadows)
12 - 2.1 cups low-sodium chicken broth (white or clear)
13 - Salt, to taste

# Step-by-Step Directions:

01 - Bring chicken broth to a gentle simmer in a medium saucepan. Season with 1 teaspoon salt. Add chicken breasts, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove and cover loosely with foil.
02 - In a large pot, submerge cauliflower florets in water with a pinch of salt. Boil until very tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender and add heavy cream, butter, and cream cheese. Blend until smooth and silky; season with salt to taste. Keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Cook onions until translucent, approximately 2 minutes. Add mushrooms and garlic; sauté until mushrooms are soft and lightly golden yet pale, about 5 to 6 minutes. Season lightly with salt.
04 - Place a generous portion of cauliflower purée on each plate. Top with one poached chicken breast. Arrange sautéed mushrooms around the chicken. Finish with a dramatic sprinkle of freshly cracked black pepper around the plate to create ethereal shadows.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but comes together in just an hour—impressive without the stress.
  • The contrast between the silky purée, tender chicken, and earthy mushrooms keeps every bite interesting without any heavy sauces.
  • That final crack of black pepper isn't just garnish; it's the moment the plate goes from pretty to unforgettable.
02 -
  • Drain the cooked cauliflower obsessively—any water hiding in those florets will make your purée thin and grainy instead of silky.
  • The chicken is done when it's just cooked through, not when it's tender; overcooking turns it to rubber, and you can't fix that later.
  • Don't stir the mushrooms constantly; let them sit in the pan long enough to develop color, which keeps them from looking wan and sad.
03 -
  • Crack your black pepper immediately before serving—it loses its potency fast and pre-ground pepper looks tired and dull.
  • Keep the cauliflower purée warm in a gentle water bath while you finish the other components; reheating it ruins the texture.
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