Indian-style cauliflower pan with chicken breast ragout

Ingredients for 3 servings:

• 1 head of cauliflower
• 500 g chicken breast ragout
• 250 g herb cream cheese
• e.g. salt and pepper
• e.g. turmeric
• 1 large onion(s)
• 3 cloves garlic
• e.g. ginger powder or fresh ginger
• 1 tbsp honey
• 3 dashes of oil for frying
• n. B. Paprika powder, sweet
• n. B. Harissa
• e.g. curry powder

Instructions

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

Clean the cauliflower and cut into small florets. Then boil in salted water for about five minutes, until it is still firm to the bite. Remove and let cool, reserving the cooking water. Marinate the chicken ragout for about half an hour with the oil, turmeric, paprika, salt, and pepper. Dice the onion and garlic. After marinating, sear the meat in a large pan. Then add the onion and garlic and sear them as well. Add the cauliflower and toss well. Add about 1-2 ladles of the cauliflower water to deglaze the dish, then stir in the cream cheese to thicken. Season everything with curry powder, ginger powder, and harissa. Finally, add the honey, which gives the dish a harmonious flavor. I served it with basmati rice, but it also tastes good with any other rice, such as jasmine rice or fragrant rice. This cauliflower and chicken pan can also be eaten without any side dish because it is very filling and filling.