Cauliflower casserole with chicken and zucchini

Ingredients for 2 servings:

• 1 small cauliflower, or 1/2 large
• ½ large zucchini
• 1 small pepper(s), sweet
• 400 g chicken fillet(s)
• ½ can of tomatoes, chopped
• 50 ml vegetable stock
• ½ tsp harissa
• 3 tbsp oil
• Paprika powder
• herbal salt
• pepper
• nutmeg
• 125g mozzarella

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Low carb suitable

Boil some water, then add salt and stir in a pinch of sugar. Cut the cauliflower into florets, wash it, and boil it for 10 minutes. Then drain it in a colander. Preheat a frying pan. Meanwhile, slice and halve the zucchini. Cut the bell peppers into medium-sized pieces and place them in a separate bowl. Cut the chicken into strips. Add a tablespoon of oil to the hot pan and fry the chicken strips until they brown nicely. Season with pepper and salt to taste. Add half a teaspoon of harissa to the pan and mix with the meat. Remove the meat from the pan and spread it on the bottom of a baking dish. Add the zucchini and, if desired, a small amount of oil to the pan and fry the zucchini slices on both sides. Add the bell peppers and fry briefly. Season with a small pinch of salt. Then add the zucchini and bell peppers to the baking dish and spread them evenly over the meat. Cut three-quarters of the cauliflower prepared at the beginning into small pieces and fry in the pan. Arrange these in the same way in the casserole dish. Add the chopped tomatoes and vegetable stock to the pan and bring to a boil. Chop the rest of the cauliflower and cook briefly. Place the tomato sauce and cauliflower pieces in a separate bowl and puree finely. Then return it to the pan and continue cooking. Thin with a little water if necessary, but the sauce should still remain creamy. Season to taste with paprika, pepper, a pinch of herb salt, and a pinch of nutmeg. Spread the sauce over the layered vegetables in the casserole dish. Cut the mozzarella into thin slices and arrange them on top. Place the casserole dish in the oven and bake the vegetables for 10-15 minutes using top heat and/or the grill function.