Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain once cooked.
2 Make sauce
Meanwhile, heat a pan or pot over a medium heat. Once hot, add the butter, corn starch and stockcube. Cook, stirring continuously, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the cheddar and mozzarella.
3 Bake cauliflower cheese
Place the drained cauliflower in a baking dish. Pour the cheese sauce over the cauliflower and give everything a good mix up. Bake in the oven for 20 min.
4 Prep schnitzels
Meanwhile, wrap each chicken breast in cling film. Using a rolling pin, bash the chickenbreasts until approx 1 cm thick. Grate the Parmesan finely. Combine the almondflour, Parmesan and a pinch of salt in a shallow bowl. Crack the eggs into a second shallow bowl and whisk. Dip the chicken in the whisked eggs, then coat them in the Parmesanflour.
5 Fry schnitzels
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low.
6 Prep salad
Meanwhile, wash and roughly chop the cucumber. Place the vinegar, oliveoil, Dijon, salt and pepper in a bowl and whisk until combined - this is your dressing. Toss the washed spinach and cucumber in the dressing and serve it on the side.