Ghostly Gala Chicken Cauliflower (Print Version)

Tender poached chicken served with silky cauliflower purée and sautéed white mushrooms, finished with cracked black pepper shadows.

# What You'll Need:

→ Protein

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

→ Vegetables

03 - 1 medium head cauliflower, 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 - 120 ml heavy cream (1/2 cup)
08 - 30 g unsalted butter (2 tablespoons)
09 - 30 g cream cheese (2 tablespoons)

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 500 ml low-sodium chicken broth (2 cups)
13 - Salt, to taste

# How to Make It:

01 - Bring chicken broth to a gentle simmer in a medium saucepan and add 1 teaspoon salt. Submerge chicken breasts, cover, and poach on low for 12 to 15 minutes until just cooked. Remove and keep warm, loosely covered with foil.
02 - Boil cauliflower florets in a large pot with enough water to cover and a pinch of salt until tender, approximately 10 to 12 minutes. Drain thoroughly, then blend with heavy cream, butter, and cream cheese until silky. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Cook onion until translucent, about 2 minutes. Add mushrooms and garlic; sauté 5 to 6 minutes until mushrooms are soft, lightly golden but pale. Season lightly with salt.
04 - Plate a generous mound of cauliflower purée on each dish. Place one poached chicken breast atop the purée. Arrange sautéed mushrooms around the chicken. Finish with a dramatic sprinkle of freshly cracked black pepper around the plate to create shadow effects, avoiding direct topping on food.

# Expert Tips:

01 -
  • It looks restaurant-ready but comes together in under an hour, making you feel like a culinary magician without the stress.
  • Every element is tender and comforting, with flavors that whisper rather than shout, letting each ingredient shine quietly.
02 -
  • Overcrowding the mushroom pan makes them steam instead of sauté, turning them gray and ruining the white color story.
  • Draining the cauliflower thoroughly is non-negotiable; I once skipped this step and ended up with soup instead of purée.
03 -
  • Keep your plating warm by running your plates under hot water before assembly—cold ceramics will cool everything instantly.
  • The black pepper works best when cracked fresh and scattered in irregular patterns rather than neat lines; randomness reads as intentional artistry.
Go Back